Ripe Pu-erh

This aged ripe pu-erh presents a deep, transparent burgundy liquor with a notably creamy and smooth mouthfeel. Expect a delightful fusion of nutty sweetness intertwined with vibrant fruit notes, chara. It leans nutty, fruity and creamy.

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 Jingmai large/small leaf cultivar. This batch is from the 2010 harvest.

Starts at $8.75 from Yunnan Sourcing, or about $0.21/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Compare dark prices across vendors on Teadar.