Spring Yiwu

This aged Yiwu Sheng Pu-erh offers a nuanced profile, showcasing the complexity of wild arbor leaves from various villages. Expect a smooth, evolving character that reflects years of careful western s.

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 2012 harvest.

Starts at $9.00 from NWPuerh, or about $0.28/g. A 15g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $1.68 per session. Explore more dark teas on Teadar.