Spring Yiwu

This Sheng Pu-erh offers a captivating interplay of fresh apricot, ripe persimmon, and a delightful sherbet-like sweetness. Underlying these fruity notes is a subtle tonic water effervescence and a cl. It leans fruity, floral and mineral.

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 Menghai Daye cultivar. This batch is from the Spring 2021 harvest.

Starts at $12.70 from Mei Leaf, or about $0.57/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.44 per session. Explore more dark teas on Teadar.