Ripe Pu-erh

This semi-aged ripe Pu-erh from the Bulang mountains offers a remarkably smooth and thick tea soup. Savor its rich, chocolatey bittersweet notes and profound depth, a testament to years of careful wet. It leans chocolate, earthy and smooth.

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 2015 harvest.

Starts at $14.50 from Yunnan Sourcing, or about $0.13/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $0.78 per session. Compare dark prices across vendors on Teadar.