Spring Purple Pu-erh

This full-bodied purple varietal raw Pu-erh offers a deeply satisfying experience. Having aged as mao cha, its initial bitterness has gracefully mellowed into a remarkably sweet and thick liquor. Expe. It leans sweet, thick and smooth.

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 Ye Sheng Purple varietal cultivar. This batch is from the Spring 2016 harvest.

Starts at $36.25 from Yunnan Sourcing, or about $0.18/g. A 200g package gets you around 33 gongfu sessions at ~6 g each, which works out to about $1.08 per session. Compare dark prices across vendors on Teadar.