Spring Raw Pu-erh (Other)

This Raw Pu-erh from ancient trees offers a captivating depth, starting with a thick, sweet sensation on the palate. Expect a savory, almost mushroom broth-like character that evolves over many infusi. It leans savory, umami 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 from the Assamica cultivar. This batch is from the Spring 2016 harvest.

Starts at $17.75 from Yunnan Sourcing, or about $0.48/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.88 per session. Compare dark prices across vendors on Teadar.