Spring Yiwu

This aged Sheng Pu-erh, having matured in Western humidified storage, offers a mellow yet complex profile. Expect deep earthy and woody notes with a pleasant underlying savory character that has devel. It leans earthy, woody and savory.

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 2016 harvest.

Starts at $8.50 from NWPuerh, or about $0.50/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Explore more dark teas on Teadar.