Spring Lincang

This 2011 Mengku sheng pu-erh offers a satisfying experience for the daily drinker. Expect a robust, earthy foundation with emerging fruity sweetness, hints of dried plum, and a pleasant, lingering fi. 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 from the Xiao Qiao Mu cultivar. This batch is from the Spring 2011 harvest.

Starts at $6.00 from NWPuerh, or about $0.14/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Explore more dark teas on Teadar.