Autumn Yiwu

This 2017 Autumn Yi Shan Mo Raw Pu-erh showcases a quintessential Yiwu profile, celebrated for its smooth and elegant character. Expect a complex infusion with nuances of dried fruits, a gentle, linge. It leans fruity, complex and mellow.

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 Assamica cultivar. This batch is from the Autumn 2017 harvest.

Starts at $14.25 from Yunnan Sourcing, or about $1.06/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.36 per session. Compare dark prices across vendors on Teadar.