Spring Yiwu

This well-aged Yi Wu tea from the 2004 spring harvest offers a remarkably smooth and enjoyable experience. It presents a thick, buttery mouthfeel complemented by a delightful fruity sweetness. It leans fruity, buttery 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. This batch is from the Spring 2004 harvest.

Starts at $11.00 from Yunnan Sourcing, or about $0.30/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Compare dark prices across vendors on Teadar.