Spring Raw Pu-erh (Other)

This aged Sheng Pu-erh cake, crafted from a blend of mature tea tree materials, offers a rich and evolving character. Expect deep, earthy notes complemented by a smooth, woody undertone, with hints of. 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 2006 harvest.

Starts at $10.00 from NWPuerh, or about $0.28/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.68 per session. Explore more dark teas on Teadar.