Spring Lincang

This powerful raw Pu-erh offers a full-bodied, thick liquor with a notable initial astringency that quickly transforms into a long, satisfying aftertaste. Its vigorous character is rooted in the rich . It leans earthy, astringent and robust.

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 Mengku Daye cultivar. This batch is from the Spring harvest.

Starts at $64.32 from Yushu Tea Gallery, or about $0.64/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $3.84 per session. Explore more dark teas on Teadar.