Spring Raw Pu-erh (Other)

This 2013 Chen Sheng Hao Ba Da offers a robust profile with a classic Pu-erh earthiness, complemented by subtle underlying fruit notes. Its bold body promises a rich, evolving liquor with a lasting fi. It leans earthy, complex 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 2013 harvest.

Starts at $7.50 from NWPuerh, or about $0.24/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Explore more dark teas on Teadar.