Spring Yiwu

This raw Pu-erh from the Yi Wu region offers a delightful balance of vibrant floral notes and sweet, fruity undertones. It has a remarkably smooth and textured mouthfeel, promising to develop even gre. It leans floral, fruity and textured.

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 Xiao Qiao Mu cultivar. This batch is from the Spring 2012 harvest.

Starts at $26.75 from Yunnan Sourcing, or about $0.89/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $5.34 per session. Compare dark prices across vendors on Teadar.