Yi Wu Pu Erh is known for its gentle and mild character, in stark contrast to the strong and pungent Ban Zhang Pu Erh; while they are both seen as some of the ‘best’ Pu Erh and are sought after by Pu Erh lovers. For many years, Ban Zhang Pu Erh has been likened to the ‘King’ and Yi Wu to the ‘Queen’ by traditionalists who collect and catalogue the various Pu-erh.
This green (raw) Pu Erh brick was compressed using tea leaves harvested from Yi Wu Mountain in the early spring of 2006, from 100 to 300 year-old arbor wild tea trees. The leaf was sun-dried, hand-sorted, and stored on-site for several years, and then ultimately stone-pressed in 2008. In its compressed form it has been carefully aged for more than 13 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.
Sheng Pu-erh is also known as ‘un-cooked’ or ‘raw’ Pu-erh. t is the un-fermented version of Pu-erh.
Sheng Pu-erh is un-fermented tea when it is young but microbial activity on the leaf will allow the tea to slowly ferment over time when the tea is kept under good storage conditions. Sheng Pu-erh can be drunk now or stored for years to allow this slow microbial transformation of the tea to turn the tea into something rich and full. Similar to the way that a young, French-vinified wine will, over time, transform into a much more complex wine, sheng Pu-erh is prized by collectors and tea enthusiasts for this ability to improve with age.
Want to know more?