Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, tea forest, from Yiwu in Yunnan
leaves detail of Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, tea forest, from Yiwu in Yunnan
Cutting Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, from Yiwu in Yunnan
Leaves detail of Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, from Yiwu in Yunnan
Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, tea forest, from Yiwu in Yunnan
leaves detail of Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, tea forest, from Yiwu in Yunnan
Cutting Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, from Yiwu in Yunnan
Leaves detail of Pu'er shengpu Chinese tea pressed cake brick vintage and aged, 2008 spring harvest, from Yiwu in Yunnan

2008 Yiwu - Queen of Shengpu, 357 gr. Stone-pressed cake

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One of the most priced Sheng pu, this unique harvest from Yiwu mountain has been aged since 2008. Yiwu is historically known as one of the most famous production areas of Pu'er tea, and its gentle body and subtle delicacy earned it the title of Queen of pu'er teas. 

This precious tea delights the palate with an alluring taste, a radiant liquor, and a fragrant scent. Its aroma presents a lively earthy aroma of fermentation, typical of an aged sheng pu. However, this feature only emerges in the aftertaste, cradled by an initial mellowness, and combined with a rich honey sweetness and lingering notes of jujubes. 

This complex and fascinating flavor is the result of centuries-old knowledge and craftmanship on the production of this tea, whose delicate leaves are carefully picked and selected among the most flourishing wild tea trees, and pressed into cake shapes to be aged for years, incorporating the unique aroma of the passing of time.

Origin: Yiwu Mountain, Xishuangbanna, Southwest Yunnan
Flush: Spring 2008
Storage: avoid heat, light, and moisture.

EASTERN BREWING
Quantity: 1 gr. of tea every 25 ml of water
Rinse: before starting the infusion, rinse the leaves one or two times with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-second brew. Increase with each successive brew as needed.
Water temperature: 95-100° C
Number of brews: 12-15

WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 95-100° C

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