Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea
Yiwu ( 2003 )18 Year Old Raw Puer Tea

Yiwu ( 2003 )18 Year Old Raw Puer Tea

Regular price $37.00

Tea Description

This tea comes from ancient tea trees on Yiwu Mountain, which is known as the queen of raw Puer tea in China. It was perfectly aged in a professional controlled climate storage area in neighboring Menghai for its entire 18 years. During that time, it changed from a feisty kiddo to an adventurous teenager and finally graduated into a refined adult. The signature raw Puer flavor, cha qi, is there but now taking a more subtle posture alongside lotus leaf, Jujube fruit, classic aged flavors plus a natural sweetness coaxed out over time. There is not even the tiniest hint of any off-flavors that can plague an older raw Puer stressed in a less than ideal aging environment. 

For an immersion study in the flavor of Jujube fruit, infuse this tea 15 times then add the nearly spent leaves into 1 cup of water. Bring to a gentle boil and hold there for about 1 minute. Strain, drink and repeat. It tastes like tea made from Jujube fruit skin.

It has indeed been worth the 18 year wait.

To ensure the highest quality drinking experience and maximum nutritional value, we keep all of our white and Puer teas in proper temperature and humidity controlled professional storage.

Brewing Instructions

Storage:  Store unused portions away from sunlight and odors in a moderately humid area between 70-80F/21-27C.

Brewing water: Earth2O brand mineral water produces the finest results. See water recommendation list for additional options. Soft water, distilled water and hard water will ruin this tea. Tap water varies wildly and is best avoided as well.

Brewing temperature:100C/212F

Brewing method:  6g tea leaves (~2 heaping Tablespoons), 100ml (a bit less than 1/2 cup) water each time for 5 seconds in a Chinese gaiwan or a small pot. After the first 10 infusions, increase each infusion time by 5 seconds. To produce lighter tea, either decrease amount of tea, increase amount of water or decrease brewing time. To produce stronger tea, either increase amount of tea, decrease amount of water or increase brewing time. You can easily adjust to suit your individual taste.

Notes: Small quick infusions showcase the changing flavors of each cup. Longer brewing times in larger quantities of water (western brewing style) end up more homogeneous, but still very good results.