Spring Lincang

This raw Pu-erh from Bang Dong village opens with a high level of aromatic floral notes. When young, it presents a delicate astringency and a touch of bitterness, which quickly transitions into a thic. It leans nutty, floral 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 Spring 2016 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $0.45/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.70 per session. Compare dark prices across vendors on Teadar.