Autumn Lincang

This aged raw Pu-erh presents a robust and deeply earthy character, stemming from its wild arbor origins. Expect a pronounced cha qi and a complex profile that balances initial notes of astringency an. It leans earthy, astringent and robust.

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 from the Xiao Qiao Mu cultivar. This batch is from the Autumn 2010 harvest.

Starts at $17.75 from Yunnan Sourcing, or about $0.48/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.88 per session. Compare dark prices across vendors on Teadar.