Autumn Lincang

This autumn-harvested raw Pu-erh from Da Qing Zhai delivers a powerful initial taste, blooming with floral and umami notes. A fleeting bitterness quickly gives way to a satisfying sweetness, all compl. It leans floral, umami and sweet.

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 Autumn 2018 harvest.

Starts at $12.25 from Yunnan Sourcing, or about $0.31/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Compare dark prices across vendors on Teadar.