Spring Ailao

This aged raw Pu-erh cake offers a smooth, mellow journey with a distinctive phoenix aroma that hints at dried fruits and a subtle floral sweetness. Its age has softened any initial briskness, resulti. It leans fruity, earthy and smooth.

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 2004 harvest.

Starts at $10.00 from NWPuerh, or about $0.18/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $1.08 per session. Explore more dark teas on Teadar.