Spring Yiwu

This aged Sheng Pu-erh offers a rich, evolving profile. Expect deep notes of damp forest floor and camphor, intertwined with hints of dried plum and a subtle, lingering sweetness. The liquor is smooth. It leans earthy, forest and complex.

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 2007 harvest.

Starts at $20.00 from NWPuerh, or about $1.12/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.72 per session. Explore more dark teas on Teadar.