Spring Raw Pu-erh (Other)

This raw Pu-erh offers a rich, golden-yellow liquor with a potent aroma hinting at rum and dried fruit. The palate is a complex interplay of pungent bitterness and astringency, beautifully balanced by. It leans fruity, sweet and pungent.

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 Camellia Assamica Taliensis cultivar. This batch is from the Spring 2016 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $0.44/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.64 per session. Compare dark prices across vendors on Teadar.