Charming semi-aged Autumn pu-erh.

It was stored all the time in warm and humid Xishuangbanna environment.

Here you will find sweet notes of raisins, dried plums, dark honey and pleasant herbal bitterness.

Aftertaste is long and very sweet.

Energy: balanced and relaxing.

Excellent example of semi-aged Yiwu tea from Autumn harvest.

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

Vintage/Harvest: Autumn 2016

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: all above 150 years old. 



Temperature of water and amount of leaves: 100 C 6g/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 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, 200g cake, 30 g, 50 g, 100 g


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