Autumn Raw Pu-erh (Other)

This autumn harvest Pu-erh offers a thick, soupy texture with a delightful balance of sweet and bitter notes, complemented by an underlying nuttiness. Its infusion presents a clear yellow-gold hue, re. It leans sweet, bitter and nutty.

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 $15.50 from Yunnan Sourcing, or about $0.40/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $2.40 per session. Compare dark prices across vendors on Teadar.