Autumn Yiwu

This aged Sheng Pu-erh offers a deeply satisfying experience, with prominent earthy notes mingling with hints of dried fruit and a subtle woody undertone. The infusion is smooth and complex, unfolding. It leans earthy, fruity and woody.

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 $11.25 from NWPuerh, or about $0.60/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $3.60 per session. Explore more dark teas on Teadar.