Autumn Yiwu

This 2012 autumn harvest Yi Wu Raw Pu-erh offers a remarkable fullness and protracted mouthfeel, leaving a strong, mouth-watering sensation. While a subtle bitterness and astringency are present, they. It leans earthy, astringent and full-bodied.

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 camellia sinensis var. assamica cultivar. This batch is from the Autumn 2012 harvest.

Starts at $28.50 from Yunnan Sourcing, or about $0.99/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $5.94 per session. Compare dark prices across vendors on Teadar.