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2010 Nan Qiao Tea Factory Wu Yin High-Mountain Premium Ripe Pu-erh Cake 200g

2010 Nan Qiao Tea Factory Wu Yin High-Mountain Premium Ripe Pu-erh Cake 200g

2010 Nan Qiao Tea Factory — Wu Yin High-Mountain Premium Ripe Pu-erh Cake ( 吾印高山特级熟茶) — 200g

From the mist-shrouded highlands of Menghai comes this exceptional ripe pu-erh from the renowned Nan Qiao Tea Factory. The Wu Yin (吾印) is a testament to the philosophy that great tea begins with great leaves — high mountains and cloud mist produce the finest tea (高山云雾出好茶).

✦ Why This Tea Stands Apart

  • Premium Grade Raw Material: Crafted primarily from te ji (特级) tender buds sourced from high-altitude Menghai — the gold standard of pu-erh growing regions
  • Golden Tips: Fine, delicate tea strands adorned with golden buds (金毫), a hallmark of exceptional quality leaf selection
  • Crystal-Clear Liquor: Brews a brilliantly clear, luminous amber-red liquor that speaks to the purity of its ingredients
  • Silky & Thick Mouthfeel: Exceptionally smooth and full-bodied on the palate — refined, velvety, and deeply satisfying
  • Natural Sweetness: A gentle, lingering sweetness that coats the mouth with every sip
  • Rich Aroma & Enduring Infusions: Mellow, complex tea fragrance that holds beautifully across multiple steeps

✦ Product Details

  • Year: 2010 — over 15 years of aging
  • Type: Ripe Pu-erh (熟茶 / Shou Cha)
  • Grade: Premium Special Grade (特级) — tender buds with golden tips
  • Producer: Nan Qiao Tea Factory (南峤茶厂)
  • Origin: Menghai, Yunnan, China
  • Format: Compressed cake (饼茶)
  • Weight: 200g per cake

✦ Brewing Guide

  • Vessel: Yixing clay teapot, porcelain gaiwan, or glass teapot
  • Water Temperature: 95–100°C (203–212°F)
  • Tea Amount: 5–7g per 100ml of water
  • Rinse: 1–2 quick rinses (5–10 seconds each) to open up the leaves
  • Steep Time: 10–20 seconds for early infusions; increase gradually
  • Infusions: 8–12+ infusions
  • Also excellent boiled for a warming, deeply rich cup

High mountains, golden buds, silky liquor — the Wu Yin is ripe pu-erh elevated to an art form.

$55.00 USD
$55.00 USD
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Product Description

From the mist-shrouded highlands of Menghai comes this exceptional ripe pu-erh from the renowned Nan Qiao Tea Factory. The Wu Yin (吾印) embodies a simple truth: high mountains and cloud mist produce the finest tea (高山云雾出好茶).

Crafted from premium special-grade (特级) tender buds harvested at high altitude, each cake is dressed with fine golden tips (金毫) — a hallmark of exceptional leaf selection. When brewed, it opens into a brilliantly clear amber-red liquor that is as beautiful to look at as it is to drink.

On the palate, the Wu Yin is everything a great ripe pu-erh should be: silky, thick, and refined, with a gentle natural sweetness that lingers long after each sip. The aroma is mellow and complex, and the tea holds its character beautifully across infusion after infusion.

A tea of quiet elegance — crafted with care, aged with time, and made to be savored.

Key Features

• Vintage Year: 2010 — over 15 years of natural aging
• Type: Ripe Pu-erh (熟茶 / Shou Cha)
• Grade: Premium Special Grade (特级) — tender buds with golden tips (金毫)
• Producer: Nan Qiao Tea Factory (南峤茶厂)
• Origin: High-altitude Menghai, Yunnan, China
• Liquor: Brilliantly clear, luminous amber-red
• Mouthfeel: Silky smooth, full-bodied, and velvety with a natural sweetness
• Aroma: Mellow and complex — holds beautifully across multiple steeps
• Weight: 200g per cake

Brewing Guidance

Vessel: Yixing clay teapot, porcelain gaiwan, or glass teapot
Water Temperature: 95–100°C (203–212°F)
Tea Amount: 5–7g per 100ml of water
Rinse: 1–2 quick rinses (5–10 seconds each) to open up the leaves
Steep Time: 10–20 seconds for early infusions; increase gradually with each steep
Infusions: Yields 8–12+ infusions

Boiling Method: Add 5–8g to 500ml of water and simmer gently for 3–5 minutes for a deeply warming, full-bodied cup — perfect for cooler days.

Tip: The golden tips release their sweetness gradually — let the tea breathe and enjoy how it evolves from the first sip to the last.
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