Autumn Yiwu

This 2011 Yiwu Sheng Pu-erh from Wang Gong offers a surprisingly complex and rewarding profile for its value. Expect a sweet and vibrant liquor, hinting at forest notes and a clean, refreshing finish. It leans sweet, floral and forest.

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 Autumn 2011 harvest.

Starts at $12.50 from NWPuerh, or about $0.50/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Explore more dark teas on Teadar.