Autumn Lincang

This potent raw Pu-erh, harvested in autumn 2011, offers a robust and incredibly strong mouth-feel. Expect pronounced astringency and bitterness, characteristic of its wild arbor origins, delivering a. It leans potent, astringent and bitter.

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 $14.75 from Yunnan Sourcing, or about $0.37/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.22 per session. Compare dark prices across vendors on Teadar.