2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine Medium fermented to yield stronger

Medium fermented to yield stronger tea taste and longer shelf life

The taste is exquisite

The resulting leaves have a flat appearance in different shades of golden brown colour

The teacake has loosened up substantially after 2 1/2 decades of ageing in our professional warehouse in Hong Kong

first infusion is for cleaning the tea

2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine Medium fermented to yield strongerOne of our best product available using hand picked bud set fresh spring leaves from a single Mun La, Yi Wu estate, hundred years old arbor tree. The teacake was made in a traditional method with stone weight by experienced tea master. Aged in our professional warehouse in Hong Kong for the past 18 years. Moderately priced for an outstanding quality teacake. Aromatic, brisk, pine, aged tea flavour.