Spring Lincang

This raw Pu-erh from Bing Dao Lao Zhai offers a fascinating complexity. It begins subtly, yet reveals a powerful, cooling sensation and pungent mouthfeel that lingers long after each sip. Notes of bit. It leans complex, pungent and subtle.

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 $22.50 from Yunnan Sourcing, or about $1.55/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $9.30 per session. Compare dark prices across vendors on Teadar.