Spring Raw Pu-erh (Other)

This 2012 Spring Bada Shan Raw Pu-erh offers a robust and solid mouthfeel. It reveals a vibrant, active cha qi, leading to an aromatic profile of delicate flowers. The taste journey evolves into earth. It leans floral, earthy and balanced.

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 2012 harvest.

Starts at $30.25 from Yunnan Sourcing, or about $0.12/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Compare dark prices across vendors on Teadar.