Spring Yiwu

This Yi Wu raw pu-erh, sourced from ancient arbor trees in the remote Yi Shan Mo village, offers a vibrant and complex cup. Expect bright, sweet notes intertwined with a subtle minerality and a hint o. It leans fruity, herbal and mineral.

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 2021 harvest.

Starts at $21.50 from Yunnan Sourcing, or about $1.80/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $10.80 per session. Compare dark prices across vendors on Teadar.