Spring Lincang

This raw Pu-erh from Bang Dong offers a rich experience with a high level of aroma and a distinct flowery fragrance. When young, it presents a subtle astringency and bitterness, leading into a thick, . It leans floral, nutty 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 from the Xiao Qiao Mu cultivar. This batch is from the Spring 2010 harvest.

Starts at $19.50 from Yunnan Sourcing, or about $0.64/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.84 per session. Compare dark prices across vendors on Teadar.