Ripe Pu-erh

This aged ripe Pu-erh brick offers a unique profile with a noticeable smokiness, a testament to its processing and decades of aging. It delivers a crisp, pungent clarity that lingers on the palate, co. It leans smoky, fruity 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 2000 harvest.

Starts at $19.75 from Yunnan Sourcing, or about $0.67/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $4.02 per session. Compare dark prices across vendors on Teadar.