Ye Sheng Da Ye Bing

This aged Sheng Pu-erh offers a profound journey into the rich, damp earth. Notes of old growth forest and dry wood are complemented by a lingering sweetness that unfolds with each infusion, showcasin. It leans earthy, woody 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 Da Ye Zhong cultivar. This batch is from the 2003 harvest.

Starts at $41.01 from MOYCHAY, or about $1.64/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $9.84 per session. Explore more dark teas on Teadar.