Spring Purple Pu-erh

This distinctive purple raw pu-erh from Bang Dong offers a unique profile marked by notable sweetness and a vibrant fruity character. It presents a gentle complexity, with a less pronounced bitterness. It leans fruity, sweet and mildly bitter.

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 Zi Ya cultivar. This batch is from the Spring 2019 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $0.52/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.12 per session. Compare dark prices across vendors on Teadar.