Highlights

This tea hails from Yi Shan Mo, which literally translates as "single mill", a tea terrace in the national forest of Yiwu mountain, one of the six historical pu'erh tea mountains of Yunnan province. The forest is right at the border between China and Laos, in a remote area. The locals are of the Yao ethnic group. This tea terrace is within the forest, a part of the national forest that even the tea farmers are not allowed to go in, excepting the harvest season for picking the tea leaves out of the trees. Victoria has traveled far to get this tea. It is pure leaves plucked from the terrace, no blends, no mixes. The cake is also double wrapped in food grade paper, optimal for either immediate consumption or long-term storage. 

The tea is very fragrant and fruity. A spicy natural fragrance highlights this tea, along with notes of apricot, almond and apple cider. It is very smooth, has a delicate texture, and strong hui gan, with a long-lasting aftertaste, characteristic of a Yiwu mountain puerh tea. 

Traditionally, puerh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 5 individual cakes. To purchase a tong, please contact us directly.

Additional Info

Origin:                      Yi Wu Mountain, Yunnan province, China 

Harvest Time:          April 8, 2019

Bush Varietal:         Yunnan Da Ye (large leaves)

Tasting Notes

Floral and fruity, very smooth, full bodied, with a hint of smokiness and a long-lasting aftertaste

Steeping Guide

210^oF, 4g for 6 oz of spring/filtered water, 0.5 minute, 7-10 steepings. 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.