Spring Yiwu

This 2005 Sheng Pu-erh offers a profound depth, characterized by a classic aged aroma that hints at its two decades of maturation. Expect a smooth, evolving character with earthy undertones and a ling. It leans earthy, woody and sweet.

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 2005 harvest.

Starts at $7.50 from NWPuerh, or about $0.21/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Explore more dark teas on Teadar.