Autumn Lincang

This robust raw Pu-erh from Na Han Village delivers a noticeably bitter initial taste that gracefully transforms into a sweet, vegetal profile. Cultivated from 150-250 year old ancestral trees, it off. It leans strong, vegetal and sweet.

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 Autumn 2016 harvest.

Starts at $14.25 from Yunnan Sourcing, or about $0.34/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.04 per session. Compare dark prices across vendors on Teadar.