Spring Bulang

This semi-aged raw Pu-erh offers a warm and soft character with prominent fruity and umami notes. A subtle hint of bitterness and astringency provides balance to its multi-layered profile, culminating. It leans fruity, umami 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. This batch is from the Spring 2008 harvest.

Starts at $31.25 from Yunnan Sourcing, or about $0.31/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Explore more dark teas on Teadar.