Spring Lincang

This aged raw Pu-erh offers a deeply mellow and thick body, coating the palate with a rich, sweet flavor that evokes rock sugar. Its high and pure aroma is uplifting, leading to a lingering sweet afte. It leans sweet, mellow and rich.

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 from the Da Ye Zhong cultivar. This batch is from the Spring 2007 harvest.

Starts at $29.40 from Quiche Teas, or about $0.07/g. A 400g package gets you around 67 gongfu sessions at ~6 g each, which works out to about $0.42 per session. Explore more dark teas on Teadar.