8582

This aged Sheng Pu-erh tea cake offers a journey through time with its complex and evolving profile. Expect deep earthy and woody notes, reminiscent of an old library or forest floor, complemented by . It leans earthy, woody and mellow.

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 1994 harvest.

Starts at $84.65 from MOYCHAY, or about $3.39/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $20.34 per session. Explore more dark teas on Teadar.