Spring Raw Pu-erh (Other)

This aged Sheng Pu'er offers a profoundly comforting sweetness, unfolding with notes of sweet wood and dried fruits. The dark liquor presents a gentle weight on the palate, leaving a lingering, satisf. It leans sweet, woody and fruity.

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 2006 harvest.

Starts at $4.96 from Nannuoshan, or about $0.55/g. A 6g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $3.30 per session. Explore more dark teas on Teadar.