Spring Yiwu

This exquisite Raw Pu-erh tea, hailing from the Mang Zhi village, offers a complex profile. It unfolds with a high level of aromatic sweetness and a thick, satisfying body, complemented by a subtle in. It leans aromatic, sweet 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 Mixed large and small leaf varietal cultivar. This batch is from the Spring 2016 harvest.

Starts at $17.25 from Yunnan Sourcing, or about $1.26/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.56 per session. Compare dark prices across vendors on Teadar.