Spring Banzhang

This aged raw Pu-erh offers a remarkably strong and pungent cha qi, leaving no doubt about its potent character. It delivers a robust experience, perfect for those seeking an impactful and invigoratin. It leans earthy, pungent and bold.

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 Gushu cultivar. This batch is from the Spring 2010 harvest.

Starts at $27.75 from Yunnan Sourcing, or about $2.21/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $13.26 per session. Compare dark prices across vendors on Teadar.