Spring Yiwu

This 2012 raw Pu-erh from Gao Shan Zhai in the Yi Wu mountains offers a vibrant, evolving character. Expect a complex profile of sweet florality and light fruitiness, mellowed by a developing aged ric. It leans fruity, grassy 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. This batch is from the Spring 2012 harvest.

Starts at $25.00 from Yunnan Sourcing, or about $1.82/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $10.92 per session. Compare dark prices across vendors on Teadar.