Spring Factory Blend

This aged raw pu-erh presents a robust, earthy profile with a satisfyingly thick, golden liquor. Expect a well-rounded and textured flavor that continues to evolve with each steeping, showcasing its K. It leans earthy, woody and smooth.

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 Da Ye Zhong cultivar. This batch is from the Spring 2011 harvest.

Starts at $35.25 from Yunnan Sourcing, or about $0.14/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Compare dark prices across vendors on Teadar.