Medium Roast Spring Pu-erh Blends

This aged Shu Pu-erh, roasted in fragrant bamboo, offers a deep and comforting profile. Expect rich notes of caramel liqueur, cashew milk, and dark chocolate, beautifully balanced by hints of candied . It leans earthy, sweet and woody.

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 from the Menghai Daye cultivar. This batch is from the Spring 2010 harvest. The leaves got a medium roast after picking.

Starts at $77.00 from Mei Leaf, or about $0.26/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $1.56 per session. Explore more dark teas on Teadar.