Yiwu 2005 No.837

A well-matured puer that doesn’t become bitter even with 10-15 second-long infusions on 95C:  a nice, leisurely tea. Besides the matured puers’ usual fallen-leaf-like taste, a hint of smokiness appears as well. Softly it brings all that we like and look for when drinking puer. Despite the trees’ age (200-300 years) the tea’s chaqi (茶氣, tea energy) is relatively strong. Flowing through the body it also soothes the mind; good company for colder afternoons.

Yiwu is the biggest and most important of the six ancient tea-mountains. Ever since the Qing dynasty there has always been major tea trade; all the old puer cakes too (like Songbing) originate from this area.

Preparing Instructions:

Quantity: 5-6 gramm per 150 ml
Water temperature: 90-95ºC. From fresh, spring water or filtered water
Brewing time: 8-6-8…seconds
Infusions: 10-12