Ripe Pu-erh

This vintage Ripe Pu-erh offers a deeply complex and thick infusion. Expect rich notes of cacao and fruit, complemented by a subtle spiciness. Its pungent aroma and satisfying mouthfeel provide a last. It leans earthy, spicy and thick.

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 1996 harvest.

Starts at $14.00 from Yunnan Sourcing, or about $1.00/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.00 per session. Compare dark prices across vendors on Teadar.