Spring Raw Pu-erh (Other)

This unique 'Qing Cha' from Jinggu County offers a distinct profile with subtle variations from typical Assamica raw pu-erhs. Expect a bright and clean character, with fresh, verdant nuances and a ple. It leans bright, grassy and mineral.

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 Assamica cultivar. This batch is from the Spring 2021 harvest.

Starts at $13.25 from Yunnan Sourcing, or about $0.33/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.98 per session. Compare dark prices across vendors on Teadar.