Spring Raw Pu-erh (Other)

This 2012 raw Pu-erh offers a distinctive vegetal bitterness, reminiscent of green olives, that beautifully transitions into a sweet and persistent aftertaste. Made from ancient tea trees from a virgi. It leans vegetal, bitter and sweet.

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 $6.76 from Puerh Guy, or about $0.42/g. A 16g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.52 per session. Explore more dark teas on Teadar.