Spring Lincang

This deeply aged Sheng Pu-erh unveils layers of sweet dried apricots, chestnut honey, and a hint of overripe pineapple. Intertwined with these fruity notes are the rich, contemplative essences of poli. It leans fruity, earthy 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 from the Menghai Daye cultivar. This batch is from the Spring 2010 harvest.

Starts at $10.70 from Mei Leaf, or about $0.48/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.88 per session. Explore more dark teas on Teadar.