Ripe Pu-erh

This well-regarded Dayi Ripe Pu-erh, aged for over a decade, offers a harmonious and stable drinking experience. Expect a smooth, mellow tea soup with distinct notes of glutinous rice and rich caramel. It leans sweet, mellow and caramel.

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 China. This batch is from the 2009 harvest.

Starts at $49.00 from Quiche Teas, or about $0.12/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.