Spring Yiwu

This nicely aged raw Pu-erh from Yi Wu mountains, aged for 12 years in dry Kunming conditions, offers a deep golden liquor. Expect rich notes of hay and a subtle undertone of tobacco, culminating in a. It leans earthy, woody and smooth.

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 2005 harvest.

Starts at $13.00 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.