Autumn Lincang

This raw Pu-erh from Ba Wai Village offers a remarkably thick and sweet liquor. Initial bitterness quickly mellows, giving way to a refreshing, cooling, and lubricating sensation that lingers delightf. It leans thick, sweet and cooling.

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 Da Ye Zhong cultivar. This batch is from the Autumn 2015 harvest.

Starts at $18.50 from Yunnan Sourcing, or about $0.50/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $3.00 per session. Compare dark prices across vendors on Teadar.