Spring Purple Pu-erh

This 2016 raw Pu-erh from Bang Dong offers a delightful departure with its distinct purple leaves. Expect a notably sweeter and fruitier profile, balanced by a gentle bitterness that quickly yields to. It leans fruity, sweet and smooth.

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 Zi Ya cultivar. This batch is from the Spring 2016 harvest.

Starts at $19.00 from Yunnan Sourcing, or about $0.54/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.24 per session. Compare dark prices across vendors on Teadar.