Pu-erh Tea

Pu-erh tea is famed for its health benefits, low levels of caffeine and soothing, natural taste. Its rich, 1,700-year history is replete with stories about pu-erh's value as a commodity and delight as a drink. It is regarded by tea connoisseurs as the King of Tea.

2010 Tribute (Yibang) Old Tree Raw Pu-erh Cake

Brewing guidelines:

8 grams at a time (180ml Gaiwan); the first several infusions are at 98C (208F) for 10 seconds; gradually increase steeping time for subsequent infusions.

Yibang tea was offered as tribute during the Qing Dynasty. Although the tea was created from small-sized and medium-sized leaves, its thick taste surpassed that of large-leaf trees, such as those in the Yiwu region. Comparisons of the Yibang and Yiwu teas show that the thickness and sweetness of Yibang tea is far preferable to that of Yiwu tea.Yibang tea is now produced only in limited quantities each year. As this soft tea is slowly sipped, one will discern a sweet lingering taste and, between sips, subtle changes in the feel of the mouth.

  • Location:
  • Harvest time: Spring
  • Picking standard: One bud with two leaves
  • Shape:Tight, fat, plump
  • Dried tea color: Dark yellowish-green
  • Composition:
  • Aroma: High floral aroma and honey fragrance
  • Tea soup color: Light yellowish-green
  • Taste: Flowery and honey, smooth, with a touch of astringency
  • Brewing vessel: Gaiwan recommended

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