Spring Yiwu

This raw pu-erh offers a delicate yet profound profile. Its floral fragrance leads into a honeyed sweetness, reminiscent of preserved plums or ripe strawberries. The finish is long and satisfying, sho. It leans floral, 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 Menghai Daye cultivar. This batch is from the Spring 2020 harvest.

Starts at $110.00 from Bana Tea Company, or about $0.55/g. A 200g package gets you around 33 gongfu sessions at ~6 g each, which works out to about $3.30 per session. Explore more dark teas on Teadar.