Spring Factory Blend

This 2007 raw Pu-erh tea cake offers an invigorating experience with a wonderfully mellow character from its Kunming aging. Expect a thick, orange tea soup with a delightful sweet fruit and malt profi. It leans fruity, malty and mellow.

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 2007 harvest.

Starts at $6.25 from Yunnan Sourcing, or about $0.12/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Explore more dark teas on Teadar.