Spring Banzhang

This 2010 raw Pu-erh from Xin Ban Zhang offers a robust and evolving profile. Expect initial notes of fruit and subtle floral undertones, characteristic of its Bulang ancient tree origin. With age, it. It leans robust, fruity 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 2010 harvest.

Starts at $12.00 from NWPuerh, or about $1.10/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.60 per session. Explore more dark teas on Teadar.