Mengsong

This aged raw Pu-erh from 2003, stored cleanly in Menghai, presents a high level of aroma. It offers the characteristic floral notes of Mengsong tea, balanced by a distinct bitterness and astringency . It leans floral, bitter and astringent.

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 2003 harvest.

Starts at $123.50 from Yunnan Sourcing, or about $0.31/g. A 400g package gets you around 67 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Compare dark prices across vendors on Teadar.