Spring Lincang

This 2013 spring harvest raw Pu-erh from Yong De county offers a robust and astringent character, which gradually develops into a satisfying, long-lasting mouthfeel. A compelling example of Lincang ra. It leans strong, astringent and lingering.

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 $6.00 from Yunnan Sourcing, or about $0.13/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.78 per session. Compare dark prices across vendors on Teadar.