Autumn Bulang

This 2012 Autumn Pasha Raw Pu-erh tea, from ancient arbor trees grown at high altitudes in Xishuangbanna, offers a strong and persistent aroma. The initial taste presents a pleasant bitterness with mi. It leans pungent, bitter and energetic.

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 Autumn 2012 harvest.

Starts at $17.75 from Yunnan Sourcing, or about $0.48/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.88 per session. Compare dark prices across vendors on Teadar.