Autumn Yiwu

This Yiwu Raw Pu-erh, from the Ding Jia Zhai area, offers a bright yellow-gold liquor with a penetrating aroma. It presents a thick, textured mouthfeel with strong vegetal notes, culminating in a smoo. It leans vegetal, textured and aromatic.

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 Autumn 2009 harvest.

Starts at $645.75 from Yunnan Sourcing, or about $1.81/g. A 357g package gets you around 60 gongfu sessions at ~6 g each, which works out to about $10.86 per session. Compare dark prices across vendors on Teadar.