Autumn Nannuo

This aged raw Pu-erh presents a delightful combination of floral sweetness and a subtle hay aroma, characteristic of autumn harvests. It offers a smooth experience with minimal bitterness or astringen. It leans floral, sweet and earthy.

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 2010 harvest.

Starts at $41.25 from Yunnan Sourcing, or about $0.17/g. A 250g package gets you around 42 gongfu sessions at ~6 g each, which works out to about $1.02 per session. Compare dark prices across vendors on Teadar.