Spring Raw Pu-erh (Other)

This aged raw Pu-erh from Jing Gu Yang Ta village, crafted from old arbor Camellia Taliensis, presents a rich sweetness and notable thickness. Its reddish-brown liquor, a hallmark of traditional proce. It leans sweet, thick 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 from the Camellia Taliensis cultivar. This batch is from the Spring 2014 harvest.

Starts at $15.50 from Yunnan Sourcing, or about $0.40/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.40 per session. Compare dark prices across vendors on Teadar.