Spring Ripe Pu-erh

This aged ripe pu-erh offers a balanced profile with sweet, pungent, and a touch of bitterness. Its light-to-medium fermentation provides a subtle 'cha qi' and a delightful mouth-watering sensation, p. It leans sweet, pungent and earthy.

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 $22.00 from Yunnan Sourcing, or about $0.20/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $1.20 per session. Compare dark prices across vendors on Teadar.