Ripe Pu-erh

This Ripe Pu-erh brick offers a heavy and thick infusion with a deep, earthy character that hints at its origin's natural essence. Fermented in 2012, it has mellowed beautifully, presenting a balanced. It leans earthy, thick 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. This batch is from the 2012 harvest.

Starts at $24.75 from Yunnan Sourcing, or about $0.09/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Compare dark prices across vendors on Teadar.