Spring Lincang

This raw Pu-erh from Ba Wai Village offers a thick, substantial liquor with an initial pleasant bitterness that gracefully transitions into a refreshing, cooling sensation. It's marked by a lingering . It leans sweet, thick and cooling.

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 Mengku large leaf cultivar. This batch is from the Spring 2016 harvest.

Starts at $14.25 from Yunnan Sourcing, or about $0.91/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $5.46 per session. Compare dark prices across vendors on Teadar.