Autumn Yiwu

This aged raw Pu-erh from the Yi Wu mountains presents a bright yellow-gold liquor with a penetrating aroma. The taste is notably full-bodied and textured, featuring a strong, vegetal character that i. It leans thick, vegetal 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 2010 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $1.29/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.74 per session. Compare dark prices across vendors on Teadar.