Spring Yiwu

This raw Pu-erh from Zhang Jia Wan in the Yi Wu mountains offers a perfectly balanced, thick, and pungent brew. Expect a complex profile featuring notes of bitterness, sweetness, umami, and distinct h. It leans pungent, sweet and umami.

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 $14.25 from Yunnan Sourcing, or about $1.21/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $7.26 per session. Explore more dark teas on Teadar.