Spring Yiwu

This aged raw Pu-erh from Wa Long village in the Yi Wu mountains delivers a powerful, thick brew with a noticeable bitterness that gives way to a long, enduring finish. Crafted from old arbor trees, i. It leans strong, thick and bitter.

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 2016 harvest.

Starts at $21.00 from Yunnan Sourcing, or about $1.60/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $9.60 per session. Compare dark prices across vendors on Teadar.