Spring Raw Pu-erh (Other)

This 2007 Changtai Sheng Pu-erh blend, crafted for the 5th International Tea Expo, presents a maturing character. Expect a complex interplay of dried fruits, dark wood, and a hint of camphor, underpin. It leans aged, fruity and woody.

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 Xiao Qiao Mu cultivar. This batch is from the Spring 2007 harvest.

Starts at $11.50 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.