Spring Lincang

This 2019 raw Pu-erh from Bing Dao Lao Zhai offers a fascinating complexity. It presents a distinctive cooling sensation in the mouth, accompanied by a powerful, lingering pungency and a noticeable ch. It leans pungent, complex 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. This batch is from the Spring 2019 harvest.

Starts at $16.00 from Yunnan Sourcing, or about $1.22/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.32 per session. Compare dark prices across vendors on Teadar.