Yiwu Spring Tips Puer Cake:

A 2013 offering from Yiwu Mountain region, Yiwu Spring Tips Puer Cake is made in the raw, sheng puer style. Yiwu Mountain area is famous for the six nearby puer mountain peaks. Tea plants that grow on these mountains tend to be 80-150 years old and are ideal for puer production.

To produce sheng puer, the leaves are lightly steamed and, in this case, pressed into a round cake or bing cha. The tea is then allowed to age over a period of years, preferably in environments with a bit of fresh air flowing through, moderate to warm temperatures, and some humidity, which allows the tea to ferment over time.

Ingredients: Puer Tea Leaves.

Flavor Profile:

A pleasant, sweet and light-bodied sheng puer. The tea leaves have a natural, sun-dried flavor with a light fruitiness. 

Brewing Instructions:

Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.