Spring Yiwu

This raw Pu-erh from Luo Shui Dong village in the Yi Wu mountains offers a classically sweet and thick profile. Expect a delightful, long-lasting buttery mouthfeel, characteristic of the region's larg. It leans sweet, thick and buttery.

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. This batch is from the Spring 2024 harvest.

Starts at $12.75 from Yunnan Sourcing, or about $1.01/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $6.06 per session. Compare dark prices across vendors on Teadar.