Spring Bulang

This 2017 raw Pu-erh from Ban Pen village offers a robust character with a pleasing, swift hui gan. It delivers remarkable staying power on the palate and through multiple infusions, showcasing a clas. It leans bold, persistent and resonant.

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 2017 harvest.

Starts at $6.25 from Yunnan Sourcing, or about $0.12/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Compare dark prices across vendors on Teadar.