Raw Pu Erh Tea Brick : Yi Wu 2006

Size : 100 grams

Synonyms : Vintage Sheng Puer Brick Tea

Place of Origin : Mengla, Yunnan

Tea Varietal : Yunnan Camellia sinensis var assamica

Harvest Time : Mid March

Production Methods : Picking- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying-Compress- Drying

Introduction : Yi Wu Pu Erh is known for its gentle and mild character, in stark contrast with strong and pungent Ban Zhang Pu Erh while they are both seen as the best Pu Erh teas and sought after by Pu Erh lovers. For years, Ban Zhang Pu Erh is likened to the King and Yi Wu, to the Queen by people.

This green (raw) Pu Erh brick was compressed using tea leaves harvested from the Yi Wu Mountain in the early spring of 2006 from 100- 300 years old arbor tea trees and then sun-dried, hand sorted and stone pressed. Now, it has been aged for more than thirteen years. On infusion, the Yi Wu Raw Pu Erh Tea brick produces a lovely golden red liquor with a quenching and refreshing flavor and a vaporous mouthfeel characteristic of the best Yi Wu Pu Erh.

Preparation Methods : 
We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.

To break off pieces from the Pu Erh Tea brick, use a letter opener or similar shaped knife. Insert the knife or letter opener into the brick and gently loosen and lift a piece off. The aim of breaking the brick in this way is to keep as many leaves intact as possible.

Steeping Instructions:

Hint: Shorter steep time for more sweetness.

Gaiwan or Yi Xing Pot: (recommended) 

Put about 5g or 2 tsp buds into heated vessel;

Pour 200 degree water into vessel. Brew for 20 seconds for the first brewing, 10 for second, add about five seconds for each subsequent brewing.

Western Style:

One heaping tsp per 12 oz cup, or one Tbsp per 24 oz pot

205 degree water

Steep for 2-3 minutes or to taste. Should be steeped multiple times

Flavor / Taste Note : Refreshing, sweet, flowery with lingering aftertaste.

Dried Leaves : Tight and slender dark tea leaves with white tips.

Liquor : Bright reddish orange