Spring Yiwu

This aged Yiwu Sheng Pu-erh from Chen Sheng Hao offers a deeply sweet and woody character, reminiscent of ancient forest floors. Notes of dried stone fruit and a lingering sugarcane sweetness emerge, . It leans sweet, woody and fruity.

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 2011 harvest.

Starts at $8.25 from NWPuerh, or about $0.35/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $2.10 per session. Explore more dark teas on Teadar.