Spring Yiwu

This classic Yi Wu raw Pu-erh from Yi Bi village offers a delightful sweetness with minimal astringency. Expect a subtle bitterness followed by a quick, pleasant huigan and a thick, pungent mouthfeel,. It leans sweet, thick and aromatic.

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 from the Xiao Qiao Mu cultivar. This batch is from the Spring 2014 harvest.

Starts at $11.75 from Yunnan Sourcing, or about $1.00/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.00 per session. Compare dark prices across vendors on Teadar.