Spring Lincang

This aged raw Pu-erh, hailing from Mo Tian Mountain in Lincang, offers a subtle aroma of sugarcane and fresh grass. Its golden-yellow liquor delivers a cooling, expansive mouthfeel that lingers, with . It leans sugarcane, grassy and cooling.

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 Da Ye Zhong cultivar. This batch is from the Spring 2005 harvest.

Starts at $9.25 from Yunnan Sourcing, or about $0.61/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.66 per session. Compare dark prices across vendors on Teadar.