Spring Raw Pu-erh (Other)

This raw Pu-erh initially presents a commanding bitterness, a characteristic often sought by seasoned drinkers. As the session progresses, this intensity gracefully yields to a delightful, mouth-water. It leans bitter, sweet and earthy.

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.