Made from early spring leaves harvested in Guafengzhai, Yiwu, this raw pu-erh is stone-pressed in the traditional manner. The cake is neat and silvery, with a dry-leaf aroma of wild orchids and honey. The liquor is bright yellow and clear, offering a smooth, refined texture that carries quiet yet penetrating energy. The aftertaste is deep and long-lasting, with a cooling, throat-soothing sensation—a classic expression of Yiwu's “soft outside, powerful within” elegance.
Tasting Notes
Aroma: Wild orchid, honey, mountain sweetness
Taste: Soft yet structured, subtly powerful
Finish: Deep sweet return, cooling and thirst-quenching
Aging Potential ✓ Drink now for its floral‑honey delicacy ✓ Age 3–5 years for richer texture and deeper sweetness
Tea: 7g
Water: 150ml at 95°C
Rinse: Quick 5‑second rinse, discard
Steeping: 10s for 1st‑3rd brews, +5s each after, 12+ infusions
Tip: Use gaiwan or porcelain pot, pour gently to preserve aroma.
