2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine first infusion is for cleaning

first infusion is for cleaning the tea

The first few infusions are soft

the Yunnan Import and Export Corporation in collaboration with the Kunming Tea Factory invented the Wo Dui process in which Pu-erh Tea is post fermented to speed up the aging process

The teacake has loosened up substantially after 2 1/2 decades of ageing in our professional warehouse in Hong Kong

7~10 grade thick board leaves with branches

2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine first infusion is for cleaningOne of our best product available using hand picked bud set fresh spring leaves from a single Mun La, Yi Wu estate, hundred years old arbor tree. The teacake was made in a traditional method with stone weight by experienced tea master. Aged in our professional warehouse in Hong Kong for the past 18 years. Moderately priced for an outstanding quality teacake. Aromatic, brisk, pine, aged tea flavour.