Autumn Yiwu

This exquisite aged raw Pu-erh from Gao Shan Village in the Yi Wu mountains offers a profound journey. Expect deep earthy undertones, a nuanced woody complexity, and hints of dried fruit, all softened. It leans earthy, woody and fruity.

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 2012 harvest.

Starts at $15.50 from Yunnan Sourcing, or about $1.22/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.32 per session. Compare dark prices across vendors on Teadar.