Autumn Yiwu

This raw Pu-erh from Jia Bu village offers a notably smooth and lighter character, with a pungent aroma rich in floral and fruity undertones. It yields a strong, thick tea soup that leaves a lasting i. It leans floral, fruity 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 from the primitive small leaf varietal cultivar. 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.