Ripe Pu-erh

This 2014 ripe Pu-erh from Menghai offers a deep woody foundation, complemented by a strong, lingering sweetness and a notably thick mouthfeel. The rich, red-wine hued liquor promises a satisfying and. It leans earthy, sweet and thick.

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 Da Ye Zhong cultivar. This batch is from the 2014 harvest.

Starts at $5.50 from Yunnan Sourcing, or about $0.10/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.60 per session. Explore more dark teas on Teadar.