Autumn Yiwu

This aged raw Pu-erh from Man Zhuan presents a bright yellow-gold liquor with a penetrating aroma. Its thick, textured body coats the palate, leading to a smooth finish and a distinct, almost chocolat. It leans earthy, chocolaty and smooth.

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 2014 harvest.