- Yiwu Large Leaf Preparation
Yiwu Puerh is known for its gentle and mild character. Frequently referred to as the Queen of Puerh tea, it is considered to be one of--if not THE--best Sheng Puerh and is highly sought after by Puerh connoisseurs. Our Yiwu Large Leaf Shengcha Puerh was harvested in 2004 from indigenous trunk tea trees in the Yiwu mountains of Yunnan Province, China.
The herbaceous, earthy aroma that is distinctive yet mild, has a high note of forest freshness. The clear, deep amber infusion tastes clean, round and sweet with accents of fresh herbal roots and grains hinting wild ginseng and fennel seed. The lingering aftertaste is refreshing and sweet.
Produced using raw material from Yunnan indigenous trunk tea trees and darkened through optimum maturity, our Yiwu Large Leaf is not only a fine representation of ancient style dark tea, but also a unique gastronomic experience and a great digestive. Because of our proprietary maturing process, its quality compares superlatively against other shengcha well matured for many more years. A rare quality to impress without depressing the wallet. One taste of this exotic tea will ease your mind and spirit and transport you to the extraordinary land of the Southern Clouds.
Ingredients: Artisan Sheng Puerh Tea
Origin: Xishuangbana, Yunnan Province, China
Water Temperature: Boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 5 to 8 grams
Steep Time: 5 to 10 seconds
Number of Infusions: up to 6
Always blanch well before infusion with boiling water. When using the gongfu approach, both a gaiwan or a genuine Yixing pot are suitable, but will yield results that appeal to different preferences.