Tea profile
Fragrant plum and woody notes meet a gentle bitter edge.
Wildflowers, stone fruit, and ripe plum give the cup a bright opening over soft woody depth. A hint of bitterness and a light drying feel quickly give way to a long, sweet finish.
Raw Pu-erh retains familiar tea-leaf compounds alongside the natural caffeine found in tea.
CATECHINS — These tea-leaf polyphenols are retained in raw Pu-erh, studied for antioxidant activity.
L-THEANINE — A naturally occurring tea amino acid, studied alongside caffeine for its role in attention and alertness.
CAFFEINE — A natural stimulant in tea that can help you feel more alert.
Origin
Yiwu · Xishuangbanna, Yunnan
Yiwu was a major tea center among Yunnan’s historic Six Tea Mountains. Old tea roads and surviving tea houses tell the story of leaves gathered here and carried outward for generations, giving Yiwu a lasting place in Pu-erh history.
Tea plants beneath taller trees, a spreading tree canopy, and a village sign by a stone path.
Yiwu · Xishuangbanna, Yunnan
Yiwu’s forested hills rise through a warm, humid climate with generous rainfall. This varied mountain environment supports tea growth across the region and provides the fresh leaf from which raw Pu-erh begins.
Yiwu was a major tea center among Yunnan’s historic Six Tea Mountains. Old tea roads and surviving tea houses tell the story of leaves gathered here and carried outward for generations, giving Yiwu a lasting place in Pu-erh history.
Yiwu’s forested hills rise through a warm, humid climate with generous rainfall. This varied mountain environment supports tea growth across the region and provides the fresh leaf from which raw Pu-erh begins.
Tea plants beneath taller trees, a spreading tree canopy, and a village sign by a stone path.
Craft
Picked leaf moves through withering, heat fixing, rolling, loosening, and sun drying to become the base of raw Pu-erh.
Leaves are gathered from the large tea trees and handled carefully on their way to processing. An intact starting leaf gives the maker more control through heating and rolling.
Fresh leaves are spread in a loose layer to release some moisture. As they soften, they become more pliable for the heating and shaping that follow.
The leaves are heated and turned to slow enzymatic oxidation. This sets the direction for raw Pu-erh’s lively character before the leaf is rolled.
While still supple, the leaves are rolled into strands, opening their structure and releasing juices. This shapes the tea and prepares it to release flavor across infusions.
Clumps formed during rolling are gently separated before drying. Loosening the strands gives moisture more room to escape and helps the leaf dry more evenly.
The loosened leaves are spread in sunlight to finish drying. This creates the sun-dried base tea at the heart of raw Pu-erh and prepares it for storage.
Quality leaves and traditional craftsmanship let you enjoy more from every pouch. Brew each pouch of Yiwu Raw Pu-erh 5 times, using 150 ml of water for each infusion.
Quality leaves and traditional craftsmanship let you enjoy more from every pouch. Brew each pouch of Yiwu Raw Pu-erh 5 times, using 150 ml of water for each infusion.
QUICK BREWING REFERENCE
Use one pouch in a gaiwan or small teapot.
Pour in 150 ml at 212°F / 100°C.
Steep for about 20 seconds, then pour out completely.
Lengthen later steeps gradually, adjusting to taste.
Raw Pu-erh is made from sun-dried Yunnan tea leaves. It is not put through the moist pile fermentation used for ripe Pu-erh.
Look for wildflowers, stone fruit and ripe plum, gentle bitterness and light astringency, then a quick, lingering return of sweetness.
Use one pouch in a gaiwan or small teapot. Brew 5 infusions from the same leaves, using 150 ml of water at 212°F / 100°C each time. Start with about 20 seconds, pour out completely, and lengthen later steeps to taste.
Keep it sealed in a cool, dry, odor-free place, away from heat, humidity, and direct sunlight.
Tasting Pack contains 2 individually wrapped 5 g pouches, for 10 g of tea. Use one pouch per gongfu brewing session and enjoy several infusions from the same leaves.
Reviews
Experiences shared by customers across our tea collection.
Reviewed: Wild Forest Sun-Dried Black Tea
Ripe fruit, a little honey warmth. This is very much my kind of morning tea. No milk needed.
Nathan
Reviewed: Anji Bai Cha Green Tea
Nice with a simple lunch. The fresh, savory taste works well alongside rice and vegetables.
Andrews
Explore Yiwu and Mahei’s regional tea story, follow the making of raw pu-erh, and learn what to notice in its texture and returning sweetness.
