Spring Raw Pu-erh (Other)

This aged Sheng Pu-erh from Jinggu offers a deep and evolving character. Expect a robust foundation with subtle layers of complexity, gradually unfolding woody and earthy undertones with hints of drie. 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 from the Jinggu Dabai cultivar. This batch is from the Spring 2005 harvest.

Starts at $9.75 from NWPuerh, or about $0.50/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Explore more dark teas on Teadar.