Spring Raw Pu-erh (Other)

This aged raw pu-erh mini cake, harvested in spring 2006, offers a mellow and warming infusion. It presents a nuanced profile with a subtle umami, bitterness, and astringency, beautifully balanced by . It leans fruity, umami and mellow.

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 2006 harvest.

Starts at $16.00 from Yunnan Sourcing, or about $0.24/g. A 50g package gets you around 8 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Compare dark prices across vendors on Teadar.