Autumn Purple Pu-erh

This raw Pu-erh from the Yi Wu mountains presents a unique character with its purple tea leaves. Expect a vibrant journey with initial notes of light fruit and distinct minerality, promising to evolve. It leans fruity, mineral and evolving.

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 from the Purple Tea (Zi Cha) cultivar. This batch is from the Autumn 2011 harvest.

Starts at $22.00 from Yunnan Sourcing, or about $0.73/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $4.38 per session. Compare dark prices across vendors on Teadar.