Spring Lincang

A powerful Spring 2015 raw pu-erh from high-altitude wild arbor trees in the Da Xue Shan area. This tea delivers a very strong taste and aroma, with prominent bitterness and astringency that gives way. It leans strong, bitter and astringent.

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 2015 harvest.

Starts at $6.00 from Yunnan Sourcing, or about $0.24/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Compare dark prices across vendors on Teadar.