Autumn Yiwu

This autumn harvest Raw Pu-erh from Mang Zhi village offers a complex aroma and a thick, sweet liquor with a pleasing balance of bitterness and astringency. Its dark olive-green leaves, carefully proc. It leans aromatic, sweet and thick.

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 $15.50 from Yunnan Sourcing, or about $1.21/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.26 per session. Compare dark prices across vendors on Teadar.