Spring Purple Pu-erh

A beautifully aged raw Pu-erh, this tea offers a smooth and thick mouthfeel with distinct floral notes. Seven years of aging in Jinggu's subtropical climate have mellowed its character, revealing a un. It leans flowery, vegetal and earthy.

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 Zi Ya cultivar. This batch is from the Spring 2007 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.