Spring Lincang

This aged raw Pu-erh from Mengku presents a robust and aromatic profile, true to its "Wild Arbor King" name. Expect an intense cha qi that awakens the senses, with an exquisite and lingering aroma tha. It leans earthy, woody and aromatic.

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 2008 harvest.

Starts at $20.00 from Yunnan Sourcing, or about $0.68/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $4.08 per session. Compare dark prices across vendors on Teadar.