Spring Yiwu

This aged raw Pu-erh from Dayi's 2011 production offers a mellow and fresh cup with a harmonious character and a distinct returning sweetness. The liquor is bright and clear, reflecting the pure and s. It leans mellow, sweet and pure.

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 2011 harvest.

Starts at $5.88 from Quiche Teas, or about $0.15/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $0.90 per session. Explore more dark teas on Teadar.