Video: Unwrapping and breaking down.
Heritage & Aging
- Origin: Yi Bang sub-region, Yi Wu Mountains
- Press: Traditional stone-mold, intentionally loose for accelerated, even maturation
- Storage: Clean, dry Guangzhou natural conditions since 2004
Leaf & Character
- Dry Cake: Neatly rounded, dark walnut-brown threads; hallmark “Mao Er Duo” (Cat’s Ear) petite leaves unique to Yi Bang.
- Liquor: Brilliant, clear amber with radiant clarity.
- Palate: Velvety mellow, layered with aged woody elegance; bitterness and astringency whisper-soft.
- Signature: Swift hui gan (returning sweetness), abundant salivary flow, and a vibrant, soothing depth that dances across the tongue.
- Cha Qi: Potent yet gentle, inducing relaxed “tea drunkenness” far more readily than bolder Menghai profiles.
A Connoisseur’s Milestone An exemplary aged Yi Wu—refined, resonant, and endlessly rewarding—ideal for elevating any puerh journey.
Brewing Guide
| Style | Gongfu Cha | Grandpa / Aging Bowl |
|---|---|---|
| Break | 7–10 g (outer rim first) | 5–7 g |
| Vessel | 100–120 mL gaiwan/clay | Large mug or bowl |
| Water | 100 °C | Same |
| Rinse | 5 s; discard | Optional |
| Steeps | 10 s → +5 s (12+ infusions) | Sip & refill 2–3× |
Tip: Early steeps reveal floral-woody brightness; mid-to-late uncover chen xiang (aged fragrance) and throat-coating sweetness. The loose press yields fast-evolving infusions—taste the transformation.
Storage Store in a breathable pouch or original wrapper, away from odors. Continues to refine gracefully with clean, moderate humidity.