Spring Raw Pu-erh (Other)

This 2017 raw Pu-erh from He Tao Di Village offers a thick and pungent brew with a balanced profile. Expect notes of bitter and sweet, intertwined with umami, honey, and a subtle orchid essence, creat. It leans sweet, umami and orchid.

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 2017 harvest.

Starts at $19.00 from Yunnan Sourcing, or about $0.53/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.18 per session. Compare dark prices across vendors on Teadar.