Spring Yiwu

This aged raw Pu-erh from the Yi Wu mountains offers a wonderfully smooth and evolving profile. Expect deep earthy notes balanced by hints of dried fruit and a pleasant, lingering sweetness. Its chara. It leans earthy, complex 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 Spring 2010 harvest.

Starts at $18.50 from Yunnan Sourcing, or about $0.58/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.48 per session. Compare dark prices across vendors on Teadar.