2012 Yiwu Zhengshan Ancient Tree Raw Pu-erh (Jingye Hao · 500g Cake) | 800-Year Old Tree Material | Dry-Aged Yiwu Sheng Pu-erh
2012 Yiwu Zhengshan Ancient Tree Raw Pu-erh (Jingye Hao · 500g Cake) | 800-Year Old Tree Material | Dry-Aged Yiwu Sheng Pu-erh
Product Description
A classic Yiwu Zhengshan expression from 2012, made with ancient tree material from deep forest tea gardens and carefully dry-aged for over a decade. Smooth, naturally sweet, and richly aromatic — this is a refined example of traditional Yiwu Sheng Pu-erh at excellent value.
Origin & Craftsmanship
This tea comes from the renowned Yiwu Zhengshan region in Xishuangbanna, Yunnan, historically known as the “Royal Tribute Tea Mountain.”
- Raw material: Ancient arbor tea trees (reportedly up to 800 years old)
- Tea type: Sun-dried large-leaf Yunnan Assamica (Sheng Pu-erh)
- Production: Menghai Hengyi Tea Factory
- Supervision: Guangzhou Xinye Tea Co.
- Pressing method: Traditional stone-pressed large cake (500g)
Yiwu is famous for its soft texture, deep sweetness, and elegant floral aroma — often regarded as the most approachable style among the Six Famous Tea Mountains.
Taste Profile (After Natural Dry Aging)
After more than a decade of clean dry storage, this tea has developed a beautifully balanced profile:
- Aroma: Honeyed floral notes with mature fruit sweetness and soft woody undertones
- Taste: Thick, silky, and smooth liquor with no harsh bitterness
- Mouthfeel: Supple, round, and highly lubricating on the palate
- Finish: Long-lasting sweetness with strong salivation and gentle throat comfort (Yiwu signature “soft charm”)
- Aging Character: Clean dry storage ensures clarity, purity, and excellent further aging potential
Why This Tea Stands Out
- Authentic Yiwu Zhengshan ancient tree raw material
- Fully dry-aged for over 10 years — already drinking-ready
- Classic “soft Yiwu” profile: sweet, smooth, and highly approachable
- Factory-standard production with collectible consistency
- Excellent value entry point into aged Yiwu Sheng Pu-erh
Drinking Recommendation
This tea is best enjoyed now. It does not require further aging to be appreciated, making it ideal for:
- Daily refined Pu-erh drinking
- Yiwu tea lovers seeking soft, sweet profiles
- Collectors who prefer clean dry storage teas with aging potential
Brew lightly with boiling water for best expression of aroma and sweetness.
Product Description
Product Description
Product Description
This 2012 Yiwu Zhengshan Ancient Tree Raw Pu-erh (Jingye Hao) is a classic expression of traditional Yiwu Sheng Pu-erh, made from ancient forest tea trees in the core Yiwu region of Xishuangbanna, Yunnan.
Produced by Menghai Hengyi Tea Factory under Guangzhou Xinye Tea Co. supervision, this 500g stone-pressed cake uses high-quality sun-dried large-leaf tea material sourced from old-growth tea gardens.
After more than a decade of clean dry storage, the tea has developed a refined and elegant profile — soft, naturally sweet, and highly aromatic. Yiwu’s signature character is fully expressed through its smooth texture, gentle energy, and long-lasting sweetness.
This is a highly approachable aged Sheng Pu-erh suitable for both daily drinking and long-term collection.
Key Features
Key Features
Key Features
Authentic 2012 Yiwu Zhengshan ancient tree raw Pu-erh (Sheng)
Made from ancient arbor tea trees (approx. 800-year-old forest tea material)
Traditional 500g stone-pressed tea cake (Jingye Hao / “Green Sun” collector edition)
Naturally dry-aged for over 10 years in clean storage conditions
Smooth Yiwu profile: honey sweetness, floral aroma, soft woody undertones
Thick, silky mouthfeel with no harsh bitterness
Long-lasting sweet aftertaste and strong throat comfort (Yiwu signature Yan Yun)
Brewing Guidance
Brewing Guidance
Brewing Guidance
To fully express its Yiwu sweetness and smooth texture:
Tea amount: 5–7g per 150ml gaiwan
Water temperature: 95–100°C (boiling water recommended)
Rinse: Quick rinse (3–5 seconds) to awaken the leaves
Steeping guide:
1–3 infusion: 10–15 seconds
4–6 infusion: 15–25 seconds
7+ infusion: gradually increase steeping time
For best results, use a gaiwan or thin-walled Yixing teapot to highlight aroma clarity and layered sweetness.
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