Autumn Lincang

This raw Pu-erh brick, crafted from 2010 autumn-harvested wild arbor material from Mengku, Lincang, offers a distinct "Gu Hua Xiang" or Autumn Aroma. Expect a robust and earthy profile, reflecting its. It leans earthy, woody 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 Autumn 2010 harvest.

Starts at $6.00 from Yunnan Sourcing, or about $0.12/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $0.72 per session. Compare dark prices across vendors on Teadar.