Spring Purple Pu-erh

This aged Purple Pu-erh offers an ultra-velvety smooth experience, unfolding with layers of creamy sweetness and delightful fruit juice notes. Its unique character, cultivated through wet piling and e. It leans creamy, sweet 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 Zi Ya cultivar. This batch is from the Spring 2011 harvest.

Starts at $9.50 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. Explore more dark teas on Teadar.