Spring Yiwu

This venerable 2000 Yiwu Sheng Pu-erh from Mansa offers a delightful journey of aged complexity. Expect deep earthy notes intertwined with sweet, woody undertones and a hint of dried fruit, culminatin. 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. This batch is from the Spring 2000 harvest.

Starts at $10.50 from NWPuerh, or about $0.60/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.60 per session. Explore more dark teas on Teadar.