Yi Wu Shan Shou Puerh Cake


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This is a perfect tea cake to start your collection of aged Puerh with, as it’s also great for everyday enjoyment. The tea to produce this cake was harvested and processed during the spring harvest on March 28th, 2016. After 5 years of aging, the tea was steamed and pressed into this 356g cake on May 16th, 2021. To date, it’s been aged almost 7 years.

Yi Wu, in the local Dai minority’s dialect, means the Mountain of Snake and Beautiful Woman. The Yi Wu Shan area has been producing excellent teas since the Qing Dynasty. Tea made there has been collected as a tribute to the Imperial court used as a reward for Court officials, and given to visiting foreign dignitaries. Eventually, this tea became so popular that tea merchants started blending tea produced in neighboring areas to increase yield, which prompted local Yi Wu merchants to declare their teas as “zheng shan” or “authentic mountain” tea. Yi Wu tea is known for its full body texture and its sweet, long-lasting finish.

Brewing Suggestions

Gently break the cake into small pieces for brewing.”Shou” puerh aficionados often brew their tea very strong, since good aged puerh tends to be less astringent due to the production method. We recommend enjoying this tea with lighter steepings to begin with. Out rule of thumb is 5g of tea per 8oz of water. Steep in just-boiled water for 1-2 minutes and adjust the intensity by adding more tea, or steeping longer. Drain the tea into another cup to enjoy. This tea can be re-steeped several times or until the flavor begins to weaken.


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