Spring Bulang

This 2012 Bulang Raw Pu-erh from Chen Sheng Hao embodies the robust character of high-altitude old-arbor trees. Expect a profound, earthy depth with a commanding body and a long, satisfying finish. It leans earthy, robust and lingering.

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 2012 harvest.

Starts at $11.25 from NWPuerh, or about $0.66/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.96 per session. Explore more dark teas on Teadar.