Spring Yiwu

This 2013 raw Pu-erh from Gua Feng Zhai offers a profound depth, characteristic of ancient arbor trees. Expect a complex and evolving profile with mineral undertones and a lingering sweet finish, embo. It leans complex, earthy and forest.

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 2013 harvest.

Starts at $21.50 from Yunnan Sourcing, or about $1.61/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $9.66 per session. Compare dark prices across vendors on Teadar.