Spring Yiwu

This raw Pu-erh from Mang Zhi, a village near Yi Wu, offers a wonderfully aromatic and thick brew. It presents a prominent sweetness, balanced with just a hint of bitterness and astringency. The tea l. 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 Spring 2015 harvest.

Starts at $17.75 from Yunnan Sourcing, or about $1.33/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.98 per session. Compare dark prices across vendors on Teadar.