Spring Lincang

This 2016 spring Bing Dao raw Pu-erh presents a robust and powerful character. It offers a noteworthy strength in its infusion, leading to a delightful and lingering sweetness that gracefully coats th. It leans strong, sweet and mouth-coating.

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 2016 harvest.

Starts at $8.25 from NWPuerh, or about $0.50/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Explore more dark teas on Teadar.