Spring Lincang

This raw Pu-erh from Nan Po Zhai offers a powerful and deeply textured infusion. Expect a bold character with a mineral foundation, evolving with a satisfying mouthfeel and a lingering finish, indicat. It leans earthy, textured and bold.

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 Gushu cultivar. This batch is from the Spring 2017 harvest.

Starts at $14.75 from Yunnan Sourcing, or about $0.94/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $5.64 per session. Explore more dark teas on Teadar.