Spring Purple Pu-erh

This aged raw Pu-erh from Jinggu offers a unique character with prominent purple tea notes. Expect a thick, almost chocolatey body complemented by a delightful sweetness reminiscent of fruit and mushr. It leans fruity, earthy and mineral.

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 from the Purple Varietal of Camellia Sinensis Assamica cultivar. This batch is from the Spring 2013 harvest.

Starts at $7.50 from Yunnan Sourcing, or about $0.16/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.96 per session. Compare dark prices across vendors on Teadar.