Autumn Yiwu

This 2012 Wild Arbor Raw Pu-erh from Yi Wu mountain offers a classic, thick, and full-bodied experience. It leaves a delightful sweet aftertaste, complemented by subtle grassy and earthy mushroom note. It leans sweet, earthy and grassy.

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 Xiao Qiao Mu cultivar. This batch is from the Autumn 2012 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $0.51/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.06 per session. Compare dark prices across vendors on Teadar.