2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine

2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_JasmineOne 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.

The taste is exquisite

The resulting leaves have a flat appearance in different shades of golden brown colour

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

Flavour: Floral and sandalwood fragrance

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

Medium fermented to yield stronger tea taste and longer shelf life

first infusion is for cleaning the tea

balanced old tea flavour

The first few infusions are soft

And the 1973 Little Yellow Mark (Yellow Label) became the more conceivable concept of the 7542 series as the Menghai Tea Factory began to set policies for their future product lines like the 7532

7~10 grade thick board leaves with branches

Flavour : Jasmine