Spring Raw Pu-erh (Other)

This raw Pu-erh tea cake offers a powerful and dense character, crafted from a spring 2011 blend of wild and ancient arbor material. Expect a strong cha qi and a substantial mouthfeel, indicating its . It leans earthy, robust and woody.

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 2011 harvest.

Starts at $8.50 from Yunnan Sourcing, or about $0.54/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.24 per session. Compare dark prices across vendors on Teadar.