Spring Bulang

This aged raw Pu-erh offers a smooth and robust character, stemming from a bud-heavy spring pluck. It presents a delightful balance of sweetness and a hint of bitterness, unfolding with notes of aged . It leans sweet, woody and spiced fruit.

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 $6.75 from Yunnan Sourcing, or about $0.14/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Compare dark prices across vendors on Teadar.