Autumn Lincang

This 2014 autumn harvest Raw Pu-erh from Qing Mei Shan offers a delightful buttery thickness on the palate. Its aroma is a vibrant blend of pungent florals and sweet sugarcane, leading to a powerful a. It leans buttery, floral and sugarcane.

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.

Starts at $14.75 from Yunnan Sourcing, or about $0.37/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.22 per session. Compare dark prices across vendors on Teadar.