Autumn Yiwu

This raw Pu-erh from the ancient arbors of Yi Shan Mo village offers a deep and authentic taste of naturally grown tea. Expect a robust, earthy character complemented by a fresh, clean vegetal sweetne. It leans earthy, vegetal and fruity.

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 2024 harvest.

Starts at $7.50 from Yunnan Sourcing, or about $0.51/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $3.06 per session. Compare dark prices across vendors on Teadar.