Spring Raw Pu-erh (Other)

This 2009 Yiwu Sheng Puerh cake offers a deep, evolving experience. Expect prominent notes of damp earth and aged wood, evolving into subtle forest floor and a hint of mineral complexity. The liquor h. It leans earthy, woody and complex.

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 Spring 2009 harvest.

Starts at $16.40 from MOYCHAY, or about $0.66/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.96 per session. Explore more dark teas on Teadar.