Spring Yiwu

This Sheng Pu-erh offers a remarkably full-bodied infusion, leaving a delightful and recurring sweetness that gracefully coats the palate. It carries the distinctive character of aged Yiwu ancient arb. It leans sweet, full-bodied and lingering.

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 $32.00 from NWPuerh, or about $1.80/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $10.80 per session. Explore more dark teas on Teadar.