Made from trees older than 100 yrs old – trees are not too high because they were cut back in the past and then left to grow again so there can have 3-6 new trunks coming out of the original tree base. It’s common practice in Yiwu and generally in area of Six Famous Mountains.
What is most important – trees grow in clean and natural environment without pesticides and herbicides.
Flowery with gentle notes of honey, yellow flowers and grassy juiciness. Bitterness is moderate but aftertaste is so clean and sweet. Qi makes you focused and aware.

Puerh made from spring leaves and stone pressed in October.

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

Vintage/Harvest: April 2023

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: all above 100 years old. 


Temperature of water and amount of leaves: 100 C 5-7g/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


  1. Baron

    Leaves aroma – citrus, flowers, meadow after rain.

    Taste – Flowers, meadow, hay, mowed grass, blackberries, citrus, walnuts, wood, slight smoky sharpness, vegetable notes far in the background; pleasant bitterness turning into sweetness with a characteristic cooling sensation in the mouth, esophagus and nose (hui gan)

    Delicious 🙂

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