Yiwu

This aged Yiwu raw Pu-erh unfurls with deep, earthy aromas of forest floor and damp wood. The liquor offers a smooth, layered complexity with notes of dried fruits, subtle sweetness, and a pleasant, l. 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 from the Xiao Qiao Mu cultivar. This batch is from the 2006 harvest.

Starts at $2.99 from King Tea Mall, or about $0.10/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.60 per session. Explore more dark teas on Teadar.