Spring Factory Blend

This rustic raw Pu-erh offers a distinct profile with prominent smoky and grainy notes upfront. It boasts a strong, pungent character complemented by a satisfyingly thick body and underlying sweetness. It leans smoky, grainy and pungent.

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 Spring 2005 harvest.

Starts at $11.25 from Yunnan Sourcing, or about $0.31/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Compare dark prices across vendors on Teadar.