Yiwu

This Sheng Pu-erh from Zhangjiawan, originating from rejuvenated ancient arbors, offers a deep and complex character. Expect robust mineral notes intertwined with earthy undertones and a developing sw. It leans mineral, woody and sweet.

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.