The "Yi Wu Yin Xiang" is a carefully selected single-origin material from 100 to 300-year-old trees in the Yunnan Yi Wu tea region. It is crafted through traditional compression methods, with every leaf meticulously chosen, embodying a pursuit of perfection in every step of the process, thereby continuing a century-old tradition of superior quality.
The dry leaves are clearly defined, and consistent inside and out. The tea cake has a moist, dark, and shiny appearance, with fuzz displayed.
The soup color is golden and bright. As it is stored and undergoes transformation, the color of the tea soup will gradually change.
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.
The unique fragrance of high mountain wild honey, combined with floral and fruity notes, is bold 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 honeyed notes will become even more pronounced and richer.
Infused leaves are vibrant and resilient, demonstrating a noticeable elasticity. The leaves themselves are thick and full-bodied, embodying a rich internal quality.
For raw Pu-erh, it is recommended to use 5-7g per brew;
For ripe tea, it is recommended to use 7-10g per brew.
The tea should be steeped for 5 seconds after pouring water, without being overstepped to avoid bitterness.
The brewing time can be extended by 5-10 seconds.
Over 12 Infusions
The brewing time can be extended by 10-30 seconds.
* Mastering the steeping time according to your own taste, Da Shu Cha (Large-leaf arbor tree tea) can be brewed 15-20 times or more.
Raw Pu'er (Sheng Pu'er)
|Quantity & Shape
1 Tea Cake
Age of Tea Trees
Yunnan Province, China
Menghai Chensheng Tea Industry Co., Ltd.
|Every 7g tea leaves served with 120ml water
|203°F ~ 212°F (95°C ~ 100°C)