Autumn Yiwu

This raw Pu-erh unfurls with a captivating aroma, delivering a thick and sweet liquor on the palate. While predominantly sweet, it carries a balanced hint of bitterness and astringency, culminating in. It leans aromatic, sweet and thick.

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.