Ripe Pu-erh

This 2012 Ripe Pu-erh mini cake offers a robust and deep profile, crafted from high-quality 2011 Jingmai material. Its light to medium fermentation provides a strong, lingering taste that is both sati. It leans earthy, smooth and deep.

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 $43.00 from Yunnan Sourcing, or about $0.43/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $2.58 per session. Compare dark prices across vendors on Teadar.