Spring Yiwu

This aged 2011 Yiwu Sheng Pu-erh from Xiang Ming village offers a captivating depth. Expect a rich, earthy profile with nuanced notes of dried fruit and forest undergrowth, culminating in a mellow, co. It leans earthy, woody 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 from the Xiao Qiao Mu cultivar. This batch is from the Spring 2011 harvest.

Starts at $9.00 from NWPuerh, or about $0.32/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $1.92 per session. Explore more dark teas on Teadar.