Yiwu

This 2011 Yiwu Sheng Pu-erh cake offers a developing complexity as it continues to age. Expect a harmonious balance of initial vibrant, fruity notes that gracefully transition into deeper, grounding e. It leans fruity, floral and earthy.

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 2011 harvest.

Starts at $19.99 from King Tea Mall, or about $0.25/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $1.50 per session. Explore more dark teas on Teadar.