Yiwu

This aged 2003 Yiwu raw Pu-erh cake offers a deep, complex journey with prominent earthy and woody notes. Expect hints of dried fruit and a subtle sweetness that emerges with each steeping, culminatin. It leans earthy, woody 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. This batch is from the 2003 harvest.

Starts at $5.99 from King Tea Mall, or about $0.30/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Explore more dark teas on Teadar.