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Yiwu 2014

sheng pu'er - gushu

Once the distribution centre for tea from the Six Famous Tea Mountains, in the 19th century, the town of Yiwu became the gateway from which all the modern fascination with Pu'er sprang, and Yiwu tea is still a reference standard for serious Pu'er drinkers. Surprise then, that the tea from the region of this hustle-and-bustle city has managed to remain gentle, smooth, and sweet: fruity notes counter a generous astringency, suggesting together the flavour of cranberries, while its round sweetness is balanced by a pleasant salinity, all synthesised on a raft of creamy texture and beeswax warmth. Or perhaps it is entirely predictable, having aged five years in its homeland, that the tea should reflect that place, being a crossroads for flavour as its origin has been for commerce. At any rate, it's a Pu'er to calm down with after too much urban stimulation.

  • ORIGIN:  Yiwu, Xishuangbanna, Yunnan, China
  • MEANING:  from Yiwu
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2014
  • TASTE:  Salt, Cranberry, beeswax

3 Items left


Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 2-15 sec.

Start with 2 seconds. Increase steadily after the 5th infusion. Never exceed 15 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

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