Spring Yiwu

This raw Pu-erh from ancient arbor trees presents a bold and robust character, featuring a prominent bitterness and astringency that hints at its excellent aging potential. Notes of deep olive-green l. It leans earthy, bitter and astringent.

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 Spring 2017 harvest.

Starts at $18.50 from Yunnan Sourcing, or about $1.39/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $8.34 per session. Explore more dark teas on Teadar.