Spring Ailao

This aged raw Pu-erh presents an aromatic journey with distinct hints of orchid. It offers a strong, persistent mouthfeel that brings a comforting warmth and a lubricated sensation, indicating its hea. It leans orchid, warm and full-bodied.

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 hybrid sinensis and var. assamica cultivar. This batch is from the Spring 2015 harvest.

Starts at $14.75 from Yunnan Sourcing, or about $0.36/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.16 per session. Compare dark prices across vendors on Teadar.