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This Yi Wu Old Tree Puer Sheng (raw) tea brick is made from leaves collected from ancient tea trees on Mount Yiwu, Yunnan, renowned for its broad-leaved tea trees, unique in the world. The leaf has a slightly smoky aroma, with an initially fresh, herbal taste that soon develops into a sweet aftertaste. The leaf is fully fermented after a long period of aging, which gives the liquor complexity. Place of origin: Yiwu, Yunnan, China Preparation We strongly recommend infusing Yi Wu Old Tree Puer Sheng (raw) tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea's nuances of flavor. Heat the water to 90 °C: briefly rinse the leaves, then make a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (20–30–40…). This tea lasts for approximately 6 infusions. For a more classic preparation in the Western style, we recommend 2.5 grams of leaves in a 200ml cup with water at 90 °C for 2–3 minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time is complete. The infusion times we suggest can be slightly adjusted to taste to achieve a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
Price including VAT
This Yi Wu Old Tree Puer Sheng (raw) tea brick is made from leaves collected from ancient tea trees on Mount Yiwu, Yunnan, renowned for its broad-leaved tea trees, unique in the world. The leaf has a slightly smoky aroma, with an initially fresh, herbal taste that soon develops into a sweet aftertaste. The leaf is fully fermented after a long period of aging, which gives the liquor complexity. Place of origin: Yiwu, Yunnan, China Preparation We strongly recommend infusing Yi Wu Old Tree Puer Sheng (raw) tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150ml. Following this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea's nuances of flavor. Heat the water to 90 °C: briefly rinse the leaves, then make a first infusion of 20 seconds. Keeping the water at the same temperature, you can continue using the same leaves by adding more water and increasing the infusion time by 10 seconds each time (20–30–40…). This tea lasts for approximately 6 infusions. For a more classic preparation in the Western style, we recommend 2.5 grams of leaves in a 200ml cup with water at 90 °C for 2–3 minutes. For the best tasting experience, we suggest straining the tea as soon as the infusion time is complete. The infusion times we suggest can be slightly adjusted to taste to achieve a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
