2010 Yiwu Ancient Tea Tree Pu'erh Raw Tea Cake 357g
2010 Yiwu Ancient Tea Tree Pu'erh Raw Tea Cake 357g

2010 Yiwu Ancient Tea Tree Pu’erh Raw Tea Cake 357g

Out of Stock
(7 customer reviews)

$213.99

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About 2010 Yiwu Ancient Tea Tree Pu'erh Raw Tea Cake 357g

Our 2010-year Ancient Tea Tree Pu’er Raw Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety) from trees that have been cultivated in the Yiwu Mountain area for over 500 years.

Unlike other Pu’er raw teas, which can have a rough mouthfeel, the taste is very gentle, mellow and sweet. Tasting the tea carefully, a very delicate lotus aroma emerges. Since it has been aged over several years, it also has a very special, mellow Chen fragrance. The tea soup is pure and clear, apricot yellow colour.

Appearance & Taste

2010 Yiwu Ancient Tea Tree Pu'erh Raw Tea Cake 357g

Unlike other Pu’er raw teas, which can have a rough mouthfeel, the taste is very gentle, mellow and sweet. Tasting the tea carefully, a very delicate lotus aroma emerges. Since it has been aged over several years, it also has a very special, mellow Chen fragrance. The tea soup is pure and clear, apricot yellow colour.

Taste: Bitter, Floral, Fruity, Sweet

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-4 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

For simple glass vessel / teapot brewing:

You can brew less tea leaves with more hot water for longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

  • Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
  • Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
  • Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
  • Refill clay teapot/Gaiwan with hot water
  • Infuse tea for around 10s – 20s for first brew, extending extra 20s infusion time for the following brew.
  • Pour the steeped tea into serving cup and divided into small teacups and serve
  • Repeat 8-15 times depends on personal taste.

Origin

Yunnan

The Yiwu tea area is one of the most famous tea plantations in Yunnan province. The raw material of this Yiwu Pu’er raw cake is made from tea comes from the Yiwu Mountain area. The altitude of Yiwu Mountain here is between 656 meters toand 2,023 metreers. The large differences in altitude differences are very large which lead to two typical climate characteristics – warm and humid weather; it is also often foggy and rainy. The land of it is fertile, mostly of it is laterite, latosolic red soil and yellow earthsoil, formed through the action of tropical subtropical monsoons. The soil is slightly acidic, and the pH value of it is between 4.6 and 6.5. The soil nutrient accumulation is fast, the and decomposition and utiliszation are also very quick. The soil organic matter content of it is 4.6% or more, and the deep of soil humus is thicker than 5 cm.

The history of Yiwu Pu’er can be traced back to the Qing Dynasty. Unlike the other Pu’er raw teas, which who has strong irritative have a rough bitterness and puckery in the mouthfeel, the taste of Yiwu Pu’er of it is very gentle, soft, mellow and sweet. Mild A mild, level of pleasant bitterness at the first sip transforms into a lingering, sweet aftertaste within 20-30 seconds. Tasting the tea carefullyIf you taste it slowly, it has a hint ofa very delicate plum and honey aroma emerges. Since it has been aged for over four years, it also has a very special Chen fragrance. The tea soup is bright yellow, nearly golden.

Origin: Yunnan

7 reviews for 2010 Yiwu Ancient Tea Tree Pu’erh Raw Tea Cake 357g

  1. English

    Archie –

    You can really smell the delicate lotus aromas in this tea. Sweet and full of flavour, this is a winner.

  2. English

    Lucas –

    A real taste of this traditional style- it reminds me of tea with my grandmother.

  3. English

    Brodie –

    For a raw tea, I was surprised at how gentle the flavour is. The sunny colour of the brew is also satisfying.

  4. English

    Ryder L. –

    This tea cake has a really deep and complex flavour that evokes the feeling of being in an ancient Chinese garden. Highly recommend!

  5. English

    Jessica D. –

    A great example of this style of tea, this has become a regular favourite. Been out of stock for a while 🙁

  6. English

    Kayla H. –

    Just like other aged Pu-erh tea, this one does not disappoint. It is light in flavour and the aftertaste is long-lasting.

  7. English

    Akin F. –

    I tasted this tea the first time I purchased it. The taste is mellow and sweet. I love tea, particularly Chinese teas, and now this tea is among my favourites.

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