Spring Ripe Pu-erh

This 2017 ripe Pu-erh offers an incredibly rich and full-bodied experience, with its initial 'wet pile' notes mellowed by a few years of aging. Expect a creamy sweetness alongside complex, earthy unde. It leans rich, creamy and sweet.

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 2017 harvest.

Starts at $127.00 from Yunnan Sourcing, or about $0.13/g. A 1000g package gets you around 167 gongfu sessions at ~6 g each, which works out to about $0.78 per session. Compare dark prices across vendors on Teadar.