Autumn Raw Pu-erh (Other)

This 2016 Autumn raw Pu-erh delivers a strong and invigorating cup with a thick, honey-colored liquor. Expect a complex aroma and taste profile of pungent granary, sweet fruit, and delicate floral not. It leans fruity, floral and earthy.

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 Autumn 2016 harvest.

Starts at $13.25 from Yunnan Sourcing, or about $0.32/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.92 per session. Compare dark prices across vendors on Teadar.