Yiwu 2007 Sheng Puerh - Xishuangbanna, Yunnan
Yiwu 2007 Sheng Puerh - Xishuangbanna, Yunnan
Yi Wu is the birthplace of Jing Long, a small producer with a rich history in tea making since 1998. The terroir of Yi Wu is renowned for its quality, and the original pressed cake is made from tea trees native to the area. This young Puerh may surprise with its amber-coloured liquid, but on the palate it gradually reveals layers of vegetal, fruity, and spicy flavors (such as nettle and vanilla). The finish is long, sweet, and reminiscent of a camphor-scented coniferous forest.
- Cultivar: Da Ye
- Yiwu Jinglong Tea factory
- 450m- 1500m
ingredients: aged tea
*Sold in loose tea broken from original pressed tea cake
Sheng vs Shou
Sheng 生 Puerh 普洱 is the original style of Puerh production, literally meaning Raw or Alive also referred to as unripe. Sheng Puerh, production allows aging to happen naturally to pressed cakes typically 10-15 years+, where Shou 熟 (lit. ‘cooked’ also known as ‘ripe’) puerh speeds the process by intentional fermentation or “rippening” of the tea leaves, like in aging cheese.
This tea is made from the Da Ye 大叶 cultivar (lit. big leaf) a large-leaf bush from Yunnan used for puerh cultivation.
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