Flavour
This Yiwu raw Pu-erh opens with a subtle mushroom-like note and a touch of dried plum, followed by a rich bouquet of wild honey and orchid. The finish brings bright floral nectar layered over a deep, resinous woodiness.
Yiwu is renowned for its distinctive character—aromatic, silky, and long-lasting on the palate. Compared to the bolder, more aggressive profile of Ban Zhang, Yiwu shows a refined harmony of strength and softness.
Once brewed, the liquor glows a clear golden yellow, like afternoon light warming ancient stone paths. The early steeps deliver vivid aromas and crisp, full-bodied flavor. Notes of ripe plum and fresh mountain air give the opening a sense of brightness and ease, as if walking a highland trail just after a spring shower.
By the mid-infusions, the returning sweetness (hui gan) deepens, layering itself over each sip. The initial intensity of raw Pu-erh yields to an elegant rhythm—each infusion building like wind across a rippling lake.
In the final rounds, delicate floral and woody tones return and linger quietly. The aftertaste is long and composed, leaving behind a sense of gentle complexity that resonates on the palate.
Brewing Recommendation
Single Cup
1. Rinse the cup with hot water.
2. Add 5g of tea to a 300ml glass.
3. Pour boiling water (100°C)to fill about one-third of the cup. Rinse the leaves briefly, then discard the rinse water.
4. Refill with hot water until it reaches about 1cm below the rim. Let steep for 2-3 minutes before drinking.
5. Refill up to 1 to 3 times, gradually increasing steeping time with each infusion.