Spring Yiwu

This vintage Yiwu Sheng Pu-erh offers a deep, earthy foundation with notes of aged wood and a subtle sweetness that emerges with each steeping. Expect a smooth, evolving character typical of well-stor. 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 from the Yeh Sheng Chiao Mu cultivar. This batch is from the Spring 2005 harvest.

Starts at $8.50 from NWPuerh, or about $0.30/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Explore more dark teas on Teadar.