Autumn Yiwu

This 2017 autumn raw Pu-erh from Wa Long village in the Yi Wu mountains presents a strong and thick taste with a noticeable bitterness that lingers. Its character is defined by stout leaves and stems,. It leans robust, bitter 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. This batch is from the Autumn 2017 harvest.

Starts at $11.75 from Yunnan Sourcing, or about $0.85/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $5.10 per session. Compare dark prices across vendors on Teadar.