Spring Factory Blend

This 2009 raw Pu-erh delivers a robust and earthy character, hinting at its potential for further aging. Expect deep, woody undertones with a satisfyingly strong flavor that lingers on the palate, evo. It leans earthy, woody and lingering.

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 $242.00 from Yunnan Sourcing, or about $0.68/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $4.08 per session. Compare dark prices across vendors on Teadar.