Spring Yiwu

This tea offers a fragrant aroma of camphor and honey. It is well-balanced with a smooth, silky texture that flows gently, leaving a comforting cool sensation. The taste is primarily sweet, with hints. It leans camphor, honey 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 from the Menghai Daye cultivar. This batch is from the Spring 2009 harvest.

Starts at $15.00 from Bana Tea Company, or about $1.97/g. A 5g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $11.82 per session. Explore more dark teas on Teadar.