Spring Raw Pu-erh (Other)

This aged raw Pu-erh from Ba Da offers a rich and complex profile, revealing notes of sweet fruitiness balanced with a distinct nuttiness. It boasts a thick, brothy texture, reminiscent of chicken sou. It leans fruity, nutty and brothy.

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 2013 harvest.

Starts at $115.00 from Yunnan Sourcing, or about $0.32/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $1.92 per session. Compare dark prices across vendors on Teadar.