2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine Medium fermented to yield stronger

Medium fermented to yield stronger tea taste and longer shelf life

7~10 grade thick board leaves with branches

the Yunnan Import and Export Corporation in collaboration with the Kunming Tea Factory invented the Wo Dui process in which Pu-erh Tea is post fermented to speed up the aging process

The first few infusions are soft

balanced old tea flavour

2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine Medium fermented to yield strongerOne of our best product available using hand picked bud set fresh spring leaves from a single Mun La, Yi Wu estate, hundred years old arbor tree. The teacake was made in a traditional method with stone weight by experienced tea master. Aged in our professional warehouse in Hong Kong for the past 18 years. Moderately priced for an outstanding quality teacake. Aromatic, brisk, pine, aged tea flavour.