Spring Ripe Pu-erh

This mature 2009 Jinggu 'Cha Gao' instant ripe Pu-erh offers profound earthiness with notes of dark forest wood and a smooth, caramel-like sweetness. Its concentrated resin form ensures a rich, conven. It leans earthy, woody and sweet.

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 2009 harvest.

Starts at $6.50 from Yunnan Sourcing, or about $0.40/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $2.40 per session. Compare dark prices across vendors on Teadar.