Ripe Pu-erh

This expertly aged ripe Pu-erh delivers an incredibly aromatic, crisp, and clean character. It brews into an ultra-clear burgundy liquor that stands up to many infusions, with each steeping offering a. It leans aromatic, clean and nuanced.

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 Xiao Qiao Mu cultivar. This batch is from the 2004 harvest.

Starts at $14.00 from Yunnan Sourcing, or about $0.45/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.70 per session. Compare dark prices across vendors on Teadar.