Spring Factory Blend

This aged 2008 Dayi Sheng Pu-erh cake offers a deep and evolving complexity. Expect a smooth, full-bodied liquor with pronounced earthy notes, interwoven with hints of dried fruits, aged wood, and a c. It leans earthy, 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. This batch is from the Spring 2008 harvest.

Starts at $7.50 from NWPuerh, or about $0.15/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.