Spring Lincang

This spring-harvested raw Pu-erh offers a potent and invigorating 'cha qi' with a refreshingly cool mouthfeel. Crafted from 70-120 year old trees, it promises excellent aging potential, delighting tho. It leans potent, cooling and evolving.

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 2023 harvest.

Starts at $9.50 from Yunnan Sourcing, or about $0.23/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.38 per session. Compare dark prices across vendors on Teadar.