Ripe Pu-erh

This Shu Pu-erh cake offers a deeply satisfying experience, unfolding with rich, earthy notes reminiscent of damp forest floor and aged wood. Its smooth, thick body carries a subtle sweetness, culmina. It leans earthy, smooth 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 2023 harvest.

Starts at $108.96 from MOYCHAY, or about $0.31/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Explore more dark teas on Teadar.