Spring Yiwu

This 2007 Yi Wu Raw Pu-erh offers a mellow character, balanced by a touch of bitterness that gracefully transitions into a prolonged sweet finish. Its medium to tight compression hints at its aging jo. It leans mellow, bitter 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 2007 harvest.

Starts at $8.75 from Yunnan Sourcing, or about $0.21/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.26 per session. Compare dark prices across vendors on Teadar.