Ripe Pu-erh

This aged ripe Pu-erh offers a profound and complex cup, characterized by a thick, oily texture and a distinct pungent flavor. Underlying notes of aged forest floor and a unique, clear qi provide a de. It leans earthy, oily and pungent.

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 1990 harvest.

Starts at $22.00 from Yunnan Sourcing, or about $1.81/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $10.86 per session. Compare dark prices across vendors on Teadar.