Spring Purple Pu-erh

This aged Purple Raw Pu-erh tea offers a deep, earthy foundation with a distinctive wild character. Expect notes of damp forest floor, subtle sweet plums, and a lingering minerality that develops with. It leans earthy, forest and complex.

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 Ye Sheng Dehongensis cultivar. This batch is from the Spring 2006 harvest.

Starts at $11.25 from Yunnan Sourcing, or about $0.30/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Compare dark prices across vendors on Teadar.