Spring Ailao

This vibrant raw Pu-erh offers a fresh journey through notes of young spring greens and delicate wild blossoms. A subtle minerality provides a solid foundation, hinting at the complexity that will dev. It leans grassy, floral and fruity.

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 Xiao Qiao Mu cultivar. This batch is from the Spring 2025 harvest.

Starts at $6.25 from Yunnan Sourcing, or about $0.12/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Compare dark prices across vendors on Teadar.