Spring Ailao

This wild arbor raw pu-erh from Wu Liang Mountain offers a unique profile with delicate orchid aromas. It delivers a strong, persistent mouthfeel, a warming sensation, and a lubricated texture, holdin. It leans orchid, full-bodied and warming.

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 $15.50 from Yunnan Sourcing, or about $0.39/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.34 per session. Explore more dark teas on Teadar.