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Yiwu 2019

gushu

A small tea plantation nestled on the slopes of a Yiwu mountain in Xishuangbanna grants us this tea cake, produced from ancient tea trees, some up to 300 years old! Though harvested in the spring, the wet leaves may remind one more of autumn orchards: pungent and earthy, yielding a soft, balanced brew, the fruity texture of persimmon exudes the scent of roasted wheat with a touch of smokiness, like the Middle Eastern freekeh. Depending on the steeping temperature, the tea drinker can freely choose between a mild, balanced tea, and one with brazen base notes for that feel of the pastoral.

  • ORIGIN:  Yiwu, Xishuangbanna, Yunnan, China
  • CULTIVAR:  Da Ye Zhong
  • HARVEST TIME:  Spring 2019
  • TASTE:  Earthy, persimmon, wheat

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Preparation
IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 4 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several infusions: 2-15 sec.

Start with 2 seconds. Increase steadily after the 5th infusion. Never exceed 15 seconds.
For best results in gongfu cha, brew in a Yixing teapot.

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