Yiwu

This aged raw Pu-erh delivers a robust and pungent aroma, indicative of its years of storage. The tea brews to a clear, golden-orange liquor, offering a mature character and a satisfyingly strong flav. It leans earthy, pungent and aged.

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 2003 harvest.

Starts at $24.25 from Yunnan Sourcing, or about $0.24/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $1.44 per session. Compare dark prices across vendors on Teadar.