Spring Lincang

This raw Pu-erh offers a thick, full-bodied liquor with remarkable complexity. Notes of sweetness and a gentle bitterness are complemented by delicate floral undertones, a savory umami, and a subtle h. It leans sweet, floral and complex.

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 Yichang Daye Cha cultivar. This batch is from the Spring 2020 harvest.

Starts at $16.00 from Yunnan Sourcing, or about $1.19/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.14 per session. Compare dark prices across vendors on Teadar.