Spring Yiwu

This aged Yiwu Sheng Pu-erh unfolds with a captivating sweetness, reminiscent of dried fruits and wildflowers. Its smooth, rounded body carries a gentle, lingering huigan, characteristic of well-prese. It leans floral, fruity 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 Gushu cultivar. This batch is from the Spring 2006 harvest.

Starts at $17.00 from NWPuerh, or about $1.50/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $9.00 per session. Explore more dark teas on Teadar.