Autumn Purple Pu-erh

This raw Pu-erh tea offers a distinctive profile, showcasing the unique characteristics of purple tea leaves from the Yi Wu mountains. Expect a developing complexity with notes of wild fruit, forest f. It leans earthy, fruity and mineral.

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 Da Ye Zhong cultivar. This batch is from the Autumn 2012 harvest.

Starts at $19.50 from Yunnan Sourcing, or about $0.64/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.84 per session. Compare dark prices across vendors on Teadar.