Autumn Yiwu

This aged raw Pu-erh tea offers a robust and thick liquor, characterized by a pronounced strength and a pleasant bitterness that lingers on the palate. Its profile reflects the ancient arboreal origin. It leans earthy, thick and bitter.

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 2015 harvest.

Starts at $14.75 from Yunnan Sourcing, or about $1.11/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.66 per session. Compare dark prices across vendors on Teadar.