Factory Blend

This 2012 Xiaguan 'Jia Ji Tuo' offers a robust and invigorating character, typical of a young raw Pu-erh. Expect lively vegetal notes with a firm, slightly astringent finish, promising a delightful ev. It leans vegetal, astringent and robust.

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 2012 harvest.

Starts at $8.25 from Yunnan Sourcing, or about $0.08/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Compare dark prices across vendors on Teadar.