2014 Yiwu Pu'erh Raw Tea Cake 400g
2014 Yiwu Pu’erh Raw Tea Cake 400g inside
2014 Yiwu Pu'erh Raw Tea Cake 400g

2014 Yiwu Pu’erh Raw Tea Cake 400g

(7 customer reviews)

$84.99

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About 2014 Yiwu Pu'erh Raw Tea Cake 400g

Our 2014 Yiwu Pu’er Raw Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). It is produced by Chashuwangchaye Tea Factory in Menghai County, Xishuangbanna, Yunnan.

Unlike other Pu’er raw teas, which have a rough bitterness in the mouth, the taste of Yiwu Pu’er is very gentle, mellow and sweet. A mild, pleasant bitterness at the first sip transforms into a lingering, sweet aftertaste within 20-30 seconds. Tasting the tea carefully, a 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.

Appearance & Taste

2014 Yiwu Pu’erh Raw Tea Cake 400g inside

Unlike other Pu’er raw teas, which have a rough bitterness in the mouth, the taste of Yiwu Pu’er is very gentle, mellow and sweet. A mild, pleasant bitterness at the first sip transforms into a lingering, sweet aftertaste within 20-30 seconds. Tasting the tea carefully, a 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.

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 and 2,023 meters. 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 is fertile, most of it is laterite, latosolic red soil and yellow earth soil, formed through the action of tropical subtropical monsoons. The soil is slightly acidic, and the pH value is between 4.6 and 6.5. The soil nutrient accumulation is fast, and decomposition and utilisation 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 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 carefully you taste it slowly, it has a hint of a 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 2014 Yiwu Pu’erh Raw Tea Cake 400g

  1. English

    yclim76 –

    This is my recurring purchase. Within its raw taste, you can taste the sweet after taste while leaving an aromatic taste on the taste bud.

  2. English

    mykkjlah –

    Slightly herbal and medicinal. The wet leaves smell like dried longan. As with most pu-erh this can go many steepings.

  3. English

    Lincoln –

    This is a great everyday tea with a subtle taste that is really easy to drink.

  4. English

    Alexandra –

    This is a good everyday tea – easy on the pocket and easy on the palate. I am going back for more.

  5. English

    Callum C. –

    Amazing herbal tea that I drink to calm myself down after work. I highly recommend it to anyone who likes traditional herbal tea.

  6. English

    Dean H. –

    A surprisingly refined taste for a raw tea. Very easy to drink, with a subtle, sweet aftertaste

  7. English

    Madeleine M. –

    I’ve read in a health paper to drink one cup before every meal for maximum benefits. This is enjoyable tea to drink any time of the day whether you are seeking health benefits or not. They are quick in delivery.

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