Spring Yiwu

This raw Pu-erh from Zhang Jia Wan offers a perfectly balanced and thick brew. Expect a complex profile featuring a blend of bitter, sweet, and umami notes, highlighted by hints of honey, brine, and a. It leans balanced, pungent and complex.

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 2024 harvest.

Starts at $9.50 from Yunnan Sourcing, or about $0.67/g. A 10g package gets you around 2 gongfu sessions at ~6 g each, which works out to about $4.02 per session. Compare dark prices across vendors on Teadar.