Spring Purple Pu-erh

This raw Pu-erh tea delivers a mellow and sweet profile with a thick, spicy character and a complete absence of bitterness. Despite being a 2002 vintage, it doesn't feel heavily aged, offering a uniqu. It leans sweet, 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 from the Ye Sheng (Dehongensis) cultivar. This batch is from the Spring 2002 harvest.

Starts at $14.50 from Yunnan Sourcing, or about $0.42/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.52 per session. Compare dark prices across vendors on Teadar.