2015 Yiwu Zheng Shan Raw Sheng Pu-erh Tea
Yiwu Mountains is together the famed ancient six puerh tea mountains in Qing dynasty, located in the Southwest of Meng Na county, Xishuangbana prefecture. In Qing dynasty, puerh tea produced in the six ancient tea mountains were collectively called Shan Cha, literally means Mountain Tea while tea produced in Menghai county called Ba Cha, means highland tea. To distinguish Yiwu Mountain, from other five tea mountains, is traditionally called Yiwu Zhen Shan, meaning the origin core mountain.
This tea is the produced by the famed Zhongji Hao puerh tea company. The leaves are from Yiwu mountain area 80-150 years old arbor trees, traditionally processed and sun dried. After seven years of aging, this tea increasingly shines through with its pleasant floral fragrance, fruity and delicate flavor, very smooth and full bodied, and sweet after taste. If you pay much attention, you can feel the liquor has a touch of candid plum aroma and sugar can notes, but not taste sour, with quick mouth watering sensation that tea drinkers call it Sheng Jing (生津回甘). Sheng puerh teas have plum aroma is not common in younger puerh cakes, rather, it is a good quality of well-aged sheng puerh tea.
Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, please contact us directly.
Origin: Yiwu, Yunnan province, China
Harvest Time: Spring 2015
Elevation: 1200 -1600 meters
Bush Varietal: Yunnan Da Ye (large leaves)
Caffeine level: Medium
It is very fragrant, full bodied, smooth, fruity, delicate, with a sweet aftertaste or Hui Gan.
210oF, 4g for 6 oz of spring/filtered water, 0.5 minute, up to 12 steepings, adjust to taste. We advise against the use of tap water as well as purified water.
It is recommended to use the Gongfu brewing method in order to get the most out of this tea. Please click here for Gongfu brewing instructions.