Spring Ripe Pu-erh

This 2018 DaYi Ripe Pu-erh offers a comforting and deep profile, starting with rich earthy notes reminiscent of damp forest floor and aged wood. It brews into a smooth, thick liquor with a subtle swee. It leans earthy, smooth and sweet.

Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.

Grown in Yunnan, China. This batch is from the Spring 2018 harvest.

Starts at $16.99 from King Tea Mall, or about $0.19/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.14 per session. Explore more dark teas on Teadar.