Spring Yiwu

This well-aged 2002 Yi Wu Raw Pu-erh tea cake presents a robust and complex profile. It delivers a full-bodied liquor with a deep mouthfeel, characterized by a distinct smokiness that gracefully inter. It leans smoky, fruity and complex.

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 2002 harvest.

Starts at $12.75 from Yunnan Sourcing, or about $0.35/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.10 per session. Compare dark prices across vendors on Teadar.