Autumn Lincang

This pure Raw Pu-erh from Qing Mei Shan offers a remarkably buttery and thick mouthfeel, complemented by a pungent floral and sugarcane aroma. It delivers a formidable 'cha qi' that speaks to its wild. It leans floral, buttery and pungent.

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 Autumn 2013 harvest.

Starts at $16.00 from Yunnan Sourcing, or about $0.44/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.64 per session. Compare dark prices across vendors on Teadar.