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Yiwu Raw Puerh 2017

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Yiwu Raw Puerh (2017)|易武正山生普洱

 Origin: Yiwu Mountain, Xishuangbanna, Yunnan, China
 Harvest: Spring, 2017

This raw Puerh is crisp and strong, and energising. The tea was harvested in 2017. You can drink it fresh or age it for many more years, as the flavour will change over time due to the tea's natural fermentation process. 

Of the three major certified Puerh areas (Xishuangbanna, Lincang, and Puerh), this tea is from Xishuangbanna.

The two most representative raw Puerh teas of all are described by a famous saying, "Banzhang King, Yiwu Queen". Tea from Xishuangbanna's Banzhang - likely the best known Puerh region - is robust and intense, thus the "king", while tea from Yiwu is the "queen" with a more elegant and smooth flavour profile.

About Raw Puerh

Raw Puerh or sheng Puerh is essentially a sundried green tea from certified regions in Yunnan. While ripe Puerh (shou Puerh) is fully fermented and is the most common style in Hong Kong, raw Puerh is the most common style of Puerh in Mainland China. It is lightly oxidised and the flavour is much brighter, sharper and stronger than ripe Puerh. The leaves are processed almost like a green tea, then left to ferment naturally over time. Aged cakes are highly prized, but raw Puerh can still be enjoyed fresh, or un-aged.

Gongfu style (Gaiwan)
4g | per 100ml | 90°C | 30s
+10s per steep for at least 3 steeps

Western style (Teapot)
2g | per 100ml | 90°C | 1 min
+1 min per steep for at least 2 steeps

Yiwu Raw Puerh 2017



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