Autumn Nannuo

This 2011 autumn harvest raw Pu-erh from Nannuo Mountain's Ban Po village offers a robust experience. It brews a thick, golden liquor with a strong, pungent aroma and notable 'cha qi'. Expect a deep a. It leans pungent, thick 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 2011 harvest.

Starts at $19.00 from Yunnan Sourcing, or about $0.54/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.24 per session. Compare dark prices across vendors on Teadar.