Heavy Roast Spring Banzhang

This 2024 Cha Yao Pu-erh from Baifu Xing offers a deep and complex profile, marked by a distinct smokiness from wood fire drying. Underlying the initial smoky notes, expect a robust earthiness charact. It leans smoky, earthy and complex.

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 2024 harvest. The leaves got a heavy roast after picking.

Starts at $21.62 from Puerh Guy, or about $0.76/g. A 16g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $4.56 per session. Explore more dark teas on Teadar.