Spring Raw Pu-erh (Other)

This 2018 raw Pu-erh from He Tao Di Village offers a perfectly balanced, thick, and pungent brew. Expect a complex interplay of bitter and sweet notes, complemented by a deep umami, a hint of honey, a. It leans bitter, sweet and umami.

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 2018 harvest.

Starts at $17.75 from Yunnan Sourcing, or about $0.46/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.76 per session. Compare dark prices across vendors on Teadar.