2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine The resulting leaves have a

The resulting leaves have a flat appearance in different shades of golden brown colour

first infusion is for cleaning the tea

The first few infusions are soft

Flavour: Floral and sandalwood fragrance

7~10 grade thick board leaves with branches

2001 Raw Yi Wu Pu-erh Tea Cake. Wild Spring Tea Type_Jasmine The resulting leaves have aOne of our best product available using hand picked bud set fresh spring leaves from a single Mun La, Yi Wu estate, hundred years old arbor tree. The teacake was made in a traditional method with stone weight by experienced tea master. Aged in our professional warehouse in Hong Kong for the past 18 years. Moderately priced for an outstanding quality teacake. Aromatic, brisk, pine, aged tea flavour.