Autumn Lincang

This raw Pu-erh offers a thick and sweet infusion, with an initial bitterness that gracefully mellows into a cooling, lubricating sensation. It leaves a refreshing and lasting impression on the palate. It leans sweet, cooling and thick.

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 Mengku Large Leaf cultivar. This batch is from the Autumn 2017 harvest.

Starts at $18.50 from Yunnan Sourcing, or about $0.49/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.94 per session. Compare dark prices across vendors on Teadar.