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First Flush of Spring material
This tea cake is pressed from naturally growing (wild arbor) trees that are 100 to 200 years of age. The tea is entirely first flush of Spring 2008 (end of March), the kill-green process (sha qing) was done in woks (small batch) and is stone-pressed with a heavy stone press. After compression the tea was dried naturally without baking to preserve its natural state. The brewed tea is thick and sweet, the liquor color is a deep yellow. An excellent hand-processed Yi Wu tea from a natural setting!
Net Weight: 400 grams per cake
Ingredients: Yi Wu Mountain (Mengla) sun-dried Yunnan Large Leaf varietal tea
Produced by Yong Pin Hao Tea Factory
Posted by Bret on 1st Sep 2009
This beeng is a work of art. Beautifully made, the whole intact leaves make for visual treat. Perfect level of compression, very easy to separate the leaves without breaking them. Some of the leaves are over two inches long. This tea was an opportunity for me to experience a style of puerh that I had not had before. Very light, fresh and clean. At the risk of sounding cliche, there is an aspect of fresh spring meadow in the cup as well as the aroma. Not to be confused with thin and weak, there is a difference. The underlying flavor profile is woodsy and slightly tobaccoish with the fresher, cleaner, floral aspects being dominant. Through trial and error I realized that this tea needs a heavy hand, lots of leaf. Experimentation is needed for this tea to realize its potential. But the payoff is worth it, a cup with good viscosity and well rounded flavors. And at this price it's an excellent value.
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