Autumn Raw Pu-erh (Other)

This raw Pu-erh tea, crafted from a 2016 autumn blend of wild arbor leaves from various Yunnan regions, offers a distinctive and powerful character. Expect a thick, full-bodied liquor with a complex b. It leans sweet, bitter and umami.

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 $12.25 from Yunnan Sourcing, or about $0.31/g. A 25g package gets you around 4 gongfu sessions at ~6 g each, which works out to about $1.86 per session. Compare dark prices across vendors on Teadar.