Yiwu

This aged Yibang raw pu-erh offers a complex profile, revealing notes of damp forest floor, dried herbs, and a subtle sweetness that emerges with each steeping. Its deep character and evolving flavor . It leans earthy, woody and herbaceous.

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 Cha cultivar. This batch is from the 2003 harvest.

Starts at $6.99 from King Tea Mall, or about $0.36/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $2.16 per session. Explore more dark teas on Teadar.