Yishanmo – Ancient Tree Single-Origin Raw Puerh Tea

$20.00

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Ancient tree raw Pu-erh tea from Yishanmo in the Yiwu tea region of Yunnan. Made from spring 2024 Yunnan large-leaf tea leaves, this tea is fresh, elegant, smooth, and deeply layered. It is ideal for tea drinkers who enjoy high-end Yiwu Sheng Pu-erh with floral fragrance, thick texture, long-lasting sweetness, and strong returning sweetness. The tea is clean, stable, and naturally expressive, offering both immediate enjoyment and excellent aging potential.

The aroma is intensely floral and refined, with notes of gardenia, plum, fresh fruit, wild honey, and soft forest sweetness. The liquor is smooth, thick, and highly viscous, coating the mouth with a silky texture and rich depth. The taste is sweet, mellow, and complex, with strong huigan and continuous salivation that lingers long after drinking. Layers of floral and fruity notes gradually unfold through multiple infusions, creating a calm, elegant, and immersive tasting experience. The finish is clean, refreshing, and long-lasting, with the quiet power and depth unique to ancient tree Yiwu teas.

This tea is traditionally handcrafted using classic raw Pu-erh processing techniques. Fresh spring leaves are carefully picked from ancient tea trees, naturally withered, wok-fired, rolled, and sun-dried to preserve the tea’s living character and aging potential. The craftsmanship focuses on softness, stability, and clarity while allowing the natural forest terroir to fully express itself. Yishanmo is a relatively rare and lesser-known ancient tea area, valued by experienced tea drinkers for its pristine ecology and refined character.

Traditional Gongfu Style

Use a Gaiwan with a tea-to-water ratio of 1:25. Preheat the Gaiwan with freshly boiled water (100°C / 212°F), then discard the water. Add the tea leaves and begin brewing with a thin, steady stream of hot water, carefully avoiding a direct pour onto the leaves. Do not cover the Gaiwan with the lid. Do not let the tea steep—pour out the liquor immediately. Each infusion should be poured out completely to preserve clarity and prevent bitterness. Starting from the 6th infusion, you may allow slightly longer steeping times to deepen the flavor.