Yiwu

This aged Puerh presents a complex tapestry of flavors, with prominent notes of deep earth, aged wood, and a hint of camphor. The natural Taiwan storage has contributed to a clean, well-integrated pro. It leans earthy, woody and camphor.

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 2005 harvest.

Starts at $620.00 from Teas We Like, or about $1.55/g. A 400g package gets you around 67 gongfu sessions at ~6 g each, which works out to about $9.30 per session. Explore more dark teas on Teadar.