Spring Ripe Pu-erh

This aged ripe Pu-erh offers a thick, substantial liquor with a pungent, earthy taste. Notes of strong camphor linger on the palate, promising complexity that will deepen with further aging. It leans earthy, pungent and camphor.

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 2016 harvest.

Starts at $33.75 from Yunnan Sourcing, or about $0.09/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $0.54 per session. Compare dark prices across vendors on Teadar.