Spring Raw Pu-erh (Other)

This aged raw Pu-erh tea, crafted from 2014 spring-harvested leaves and aged for six years in Jinggu, offers a deep golden-yellow infusion. Its aroma hints at rum and fruit, leading to a pungent palat. It leans fruity, sweet and pungent.

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 Camellia Assamica Taliensis cultivar. This batch is from the Spring 2014 harvest.

Starts at $16.00 from Yunnan Sourcing, or about $0.44/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.64 per session. Explore more dark teas on Teadar.