Spring Ripe Pu-erh

This 2017 Xiaguan ripe Pu-erh offers a robust and earthy profile, balanced by a pleasant sweetness. Notes of camphor emerge, leading to a remarkably smooth and enjoyable finish, making it suitable for. It leans earthy, sweet and camphor.

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 $21.25 from Yunnan Sourcing, or about $0.08/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $0.48 per session. Compare dark prices across vendors on Teadar.