Spring Lincang

This raw Pu-erh from Nuo Wu Village offers a remarkably thick and sweet profile, characteristic of its ancient Mengku large leaf varietal. Initially, a gentle bitterness emerges, quickly transforming . It leans thick, sweet and cooling.

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 Da Ye Zhong cultivar. This batch is from the Spring 2017 harvest.

Starts at $16.00 from Yunnan Sourcing, or about $1.12/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.72 per session. Compare dark prices across vendors on Teadar.