2022 Yi Wu Yin Xiang Raw Pu-erh Tea
The "Yi Wu Yin Xiang" is a carefully selected single-origin material from 100 to 300-year-old arbor trees in the Yunnan Yi Wu tea region. It is crafted through traditional compression methods, with every leaf meticulously chosen, with care taken at every step of the process, thereby continuing a century-old tradition of superior quality.
Dry Leaves:
The dry leaves are clearly defined, and consistent inside and out. The tea cake has a moist, dark, and shiny appearance, with fuzz displayed.
Tea Liquor:
The liquor is yellow and bright. As it is stored and undergoes transformation, the color of the liquor will gradually change.
Taste:
The bitterness is mild, and it has a sweet aftertaste, remaining sweet even after a long steeping. With just a light sip, you can experience the smooth and soft texture of Yi Wu tea.
Aroma:
A high-mountain floral-honey aroma with fruity notes, strong and rich. The scent lingers for a long time in the cup, leaving a fragrant residue. As time goes by and the tea is stored, the floral-honey aroma will become even more pronounced and richer.
Infused Leaves:
Infused leaves are vibrant and resilient, demonstrating a noticeable elasticity. The leaves themselves are thick and full-bodied, embodying a rich internal quality.
Gongfu style (recommended)
About 5–7 g of leaf in a 100–120 ml gaiwan or small teapot, with water just off the boil (100 °C / 212 °F). Rinse once for 5–10 seconds and pour it away. Start with infusions of about 5–10 seconds and add a few seconds each round. Good leaf gives 8–15 infusions.
Mug or teapot
About 3–4 g per 250 ml, with water just off the boil. Rinse once, then steep 1–2 minutes for the first cup and a little longer for each cup after. The leaves give 3–4 cups.
Too bitter? Shorten the steep or use a little less leaf. Keep the water just off the boil.
Storage
Keep cakes in their paper wrappers, in a cardboard box, bamboo or unglazed clay, off the floor. Aim for 20–25 °C (68–77 °F) and 60–70% relative humidity, out of direct light, away from strong smells and with some airflow. For long-term aging, don't use the fridge, silica gel or airtight bags; a sealed tin is fine for the portion you are drinking now. Fuzzy or colored spots or a musty smell mean mold: don't drink it.
Free shipping on orders over $70 USD.
We ship from our warehouses in Canada and China to 100+ countries. Orders from our Canada warehouse are usually packed and shipped within 48 hours. Orders shipped from China need about one week of processing. Delivery time depends on the shipping method you choose at checkout.
Some countries charge import duties. These are paid by the buyer.
Unused items in their original packaging can be returned within 15 days. Sale items are final sale.
The "Yi Wu Yin Xiang" is a carefully selected single-origin material from 100 to 300-year-old arbor trees in the Yunnan Yi Wu tea region. It is crafted through traditional compression methods, with every leaf meticulously chosen, with care taken at every step of the process, thereby continuing a century-old tradition of superior quality.
Dry Leaves:
The dry leaves are clearly defined, and consistent inside and out. The tea cake has a moist, dark, and shiny appearance, with fuzz displayed.
Tea Liquor:
The liquor is yellow and bright. As it is stored and undergoes transformation, the color of the liquor will gradually change.
Taste:
The bitterness is mild, and it has a sweet aftertaste, remaining sweet even after a long steeping. With just a light sip, you can experience the smooth and soft texture of Yi Wu tea.
Aroma:
A high-mountain floral-honey aroma with fruity notes, strong and rich. The scent lingers for a long time in the cup, leaving a fragrant residue. As time goes by and the tea is stored, the floral-honey aroma will become even more pronounced and richer.
Infused Leaves:
Infused leaves are vibrant and resilient, demonstrating a noticeable elasticity. The leaves themselves are thick and full-bodied, embodying a rich internal quality.
Gongfu style (recommended)
About 5–7 g of leaf in a 100–120 ml gaiwan or small teapot, with water just off the boil (100 °C / 212 °F). Rinse once for 5–10 seconds and pour it away. Start with infusions of about 5–10 seconds and add a few seconds each round. Good leaf gives 8–15 infusions.
Mug or teapot
About 3–4 g per 250 ml, with water just off the boil. Rinse once, then steep 1–2 minutes for the first cup and a little longer for each cup after. The leaves give 3–4 cups.
Too bitter? Shorten the steep or use a little less leaf. Keep the water just off the boil.
Storage
Keep cakes in their paper wrappers, in a cardboard box, bamboo or unglazed clay, off the floor. Aim for 20–25 °C (68–77 °F) and 60–70% relative humidity, out of direct light, away from strong smells and with some airflow. For long-term aging, don't use the fridge, silica gel or airtight bags; a sealed tin is fine for the portion you are drinking now. Fuzzy or colored spots or a musty smell mean mold: don't drink it.
Free shipping on orders over $70 USD.
We ship from our warehouses in Canada and China to 100+ countries. Orders from our Canada warehouse are usually packed and shipped within 48 hours. Orders shipped from China need about one week of processing. Delivery time depends on the shipping method you choose at checkout.
Some countries charge import duties. These are paid by the buyer.
Unused items in their original packaging can be returned within 15 days. Sale items are final sale.
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2022 Yi Wu Yin Xiang Raw Pu-erh Tea