Excellent example of so-called “mild traditional Hong Kong storage”.

Twa was produced from 2005 spring leaves from Yiwu area.

First years the tea was matured in traditional Hong Kong storage, then moved to south Taiwan, where it was stored till today in natural environment (still quite humid).

Wonderful tea. Thick, bold and dense.

Overall taste/aroma profile is very charming. You will find here old style notes of smoke, tobacco, wood and some herbal, honey-like nuances. Thanks to short time storage in HK notes of camphor and incenses are present too.

Bitterness is still here, thankfully.

Important note: wrapper and inner ticket (nei fei) refer to Song Pin Hao – legendary pu-erh producer from Chinese pre-revolution times. This tea is small private production and it’s not connected with real Song Pin Hao company, which existed only before the revolution.

Origin: Yiwu natural, traditional garden, Xisuangbanna, Yunnan, China.

Vintage/Harvest: spring 2005

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: not confirmed. Taste profile is typical for old tree tea.



Temperature of water and amount of leaves: 100 C 7-5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 seconds. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, circa 380 g cake, 30 g, 50 g


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