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Yiwu Autumn Bee 2017

sheng pu'er

A savoury tea if ever there was one, the Yiwu wows with a full-on classic sheng taste, reminiscent of pale mushrooms and roasted artichoke. A lighter hand when steeping, however, reveals a subtler side as well: a warm beeswax aroma, a creamy mouthfeel, and an edge of gooseberry are rounded out by a gentle acidity.

We also appreciate the excellent design on the wrapper; there's something just so familiar about it... In fact, this autumnal Sheng is handmade, and produced without fertilisers or pesticides, exclusively for Nannuoshan, and we are very pleased to have such a representative!

  • ORIGIN:  Yiwu, Xishuangbanna, Yunnan, China
  • MEANING:  from Yiwu
  • HARVEST TIME:  Autumn 2017
  • TASTE:  Cream, beeswax, gooseberry


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.

Thirsty for tea knowledge?

Our latest YouTube video:

How To Recognize Handmade Gaiwan: Comparing low- versus high-quality porcelain, and tips to tell if a gaiwan is handmade or mass-produced.

    Video: How To Recognize Handmade Gaiwan