Spring Raw Pu-erh (Other)

This aged raw Pu-erh offers a journey of evolving flavors. Initially quite pungent and intense with a vibrant cha qi, it gradually reveals a beautiful aged mellowness, softened by years of dry storage. It leans earthy, woody and mellow.

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 Spring 2002 harvest.

Starts at $16.50 from Yunnan Sourcing, or about $0.49/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.94 per session. Compare dark prices across vendors on Teadar.