Spring Yiwu

This 2009 Yiwu Sheng Pu-erh offers a journey through time with its evolving complexity. Expect initial notes of fresh hay and subtle florals, gradually developing into deeper, more robust flavors of d.

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 Spring 2009 harvest.

Starts at $4.99 from King Tea Mall, or about $0.04/g. A 7g package gets you around 1 gongfu sessions at ~6 g each, which works out to about $0.24 per session. Explore more dark teas on Teadar.