Spring Lincang

This aged Mengku Raw Pu-erh offers a thick, viscous, orange-hued liquor with a warming mouthfeel. It provides a delightful returning sweetness and a cool after-finish, culminating in a smooth taste an. It leans viscous, warming and sweet.

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 2003 harvest.

Starts at $9.50 from Yunnan Sourcing, or about $0.27/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.62 per session. Compare dark prices across vendors on Teadar.