Spring Ripe Pu-erh

This robust ripe Pu-erh from the Bu Lang region offers a powerful and complex profile. Expect a thick, viscous tea soup with a noticeable bitterness and satisfying bite, followed by a sweet hui gan. I. It leans dark, earthy and viscous.

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 $7.75 from Yunnan Sourcing, or about $0.17/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Compare dark prices across vendors on Teadar.