Spring Yiwu

This 2012 Man Zhuan Raw Pu-erh offers a classic Yi Wu profile, characterized by a balanced, full mouthfeel and a thick, soupy liquor. Expect a rich, room-filling aroma with a heavier and more pungent . It leans smooth, robust and aromatic.

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 $19.50 from Yunnan Sourcing, or about $0.63/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.78 per session. Compare dark prices across vendors on Teadar.