Spring Yiwu

This aged Sheng Pu-erh from Man Zhuan offers a smooth and evolving character, revealing deep earthy notes, subtle sweetness, and a pleasant camphor aroma. The old tree material contributes to a robust. It leans earthy, complex and mellow.

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 2008 harvest.

Starts at $8.25 from NWPuerh, or about $0.38/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.28 per session. Explore more dark teas on Teadar.