Spring Lincang

This raw Pu-erh offers a robust and aromatic profile, characteristic of its Mengku origin. Expect a powerful cha qi with deep, earthy undertones and a lingering finish that promises excellent developm. It leans earthy, woody and aromatic.

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 Wild Arbor King cultivar. This batch is from the Spring 2016 harvest.

Starts at $8.75 from Yunnan Sourcing, or about $0.21/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Compare dark prices across vendors on Teadar.