Heavy Roast Spring Liu Bao Cha

This unique dark tea, produced by a small farmer, offers a profound wood-smoke aroma perfectly balanced with notes of sweet caramel and roasted corn. It's a remarkably smoky yet clean infusion, free f. It leans smoky, sweet and caramel.

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 Guangxi, China. This batch is from the Spring 2016 harvest. The leaves got a heavy roast after picking.

Starts at $9.00 from Yunnan Sourcing, or about $0.14/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $0.84 per session. Compare dark prices across vendors on Teadar.