Spring Yiwu

This aged raw Pu-erh from 2006 offers a complex symphony of flavor, revealing a beautiful balance of deep woodsy notes, sweet fruitiness, and a satisfying, lingering finish. Expect a smooth, full-bodi. It leans fruity, 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 2006 harvest.

Starts at $37.50 from NWPuerh, or about $1.40/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $8.40 per session. Explore more dark teas on Teadar.