Spring Ripe Pu-erh

This aged Jingmai ripe Pu-erh offers a comforting and deep experience. Expect rich earthy notes intertwined with hints of dark wood and a smooth, thick body that coats the palate. It's a consistently . It leans earthy, smooth 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 2011 harvest.

Starts at $6.75 from NWPuerh, or about $0.15/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.