易武
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01 / Taste profile
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Tea encyclopedia
Category: Pu-erh (普洱茶, pǔ'ěrchá).
Category: Pu-erh (普洱茶, pǔ'ěrchá).
Yunnan large-leaf variety (云南大叶种, Yúnnán dàyèzhǒng), botanical species Camellia sinensis var. assamica.
Pu-erh as a geographical indication product is regulated by the national standard GB/T 22111-2008 "Product of Geographical Indication. Pu'er".
Origin: Yiwu Township (易武镇, Yìwǔ zhèn), Mengla County (勐腊县), Xishuangbanna Prefecture (西双版纳, Xīshuāngbǎnnà), Yunnan Province (云南, Yúnnán).
Type: Sheng pu-erh (生普洱, shēng pǔ'ěr — "raw", non-post-fermented), in the form of maocha (毛茶, máochá — loose leaf material from primary processing).
The "softness" of Yiwu is often contrasted with the "strength" and bitterness of teas from the western bank of the Lancang River (e.g., Menghai area), forming two classic poles of pu-erh taste.
Some of the most expensive material comes from trees growing not in rows but scattered among the forest, complicating harvesting and increasing the price.
Harvesting and processing in several villages is carried out by representatives of the Yao (瑶族) and other ethnic groups of the region.
Antique pressings from Yiwu's "numbered" houses are a benchmark for the entire aged pu-erh market.
The prefix "正山" (zhèngshān — "true mountain") in names underscores provenance from the historical core of the Yiwu region.
mid-19th to early 20th century, when Yiwu became the principal production centre of the ancient tea mountains following the decline of neighbouring Yibang (倚邦, Yǐbāng).
During the Qing dynasty, tea was sent from Yiwu to the imperial court. The trademark "Cheshunhao" (车顺号, Chēshùnhào) is said to have received an honorary plaque from the Emperor inscribed with "瑞贡天朝" (ruìgòng tiāncháo).
Yiwu was one of the departure points for the southern branch of the Tea-Horse Road (茶马古道, chámǎ gǔdào).
Old trees (古树, gǔshù), middle-aged trees, and young terrace plantations (台地茶, táidìchá).
Large, elongated, with pronounced bud down; Yiwu material often yields long, robust, dark-green twists.
Cultivar: Camellia sinensis var. assamica — large-leaf Assam variety.
Altitude: Tea gardens are mainly at 900–1400 m above sea level, with some individual high-mountain micro-lots situated higher.
Climate: Subtropical monsoon — warm, humid, with abundant rainfall and frequent fog; pronounced seasonality (dry and wet seasons).
Soil: Mountain red-yellow lateritic soils, rich in organic matter in forested areas.
Vicinity of Yiwu Township — approximately 22° N, 101.5° E.
Hand-plucking of one bud with one or two leaves, predominantly in spring.
Leaves are spread out to lose some moisture and become supple.
Hand pan-frying at moderate temperature to halt oxidation; a critical and most responsible stage.
Shaping the leaf twist and disrupting cell walls.
Drying under the sun — a vital characteristic distinguishing pu-erh raw material and leaving active enzymes for subsequent aging.
Long dark-green twists, often with golden buds; aroma is clean, honey-floral.
Pale yellow to light golden, transparent, darkening with age.
Honey, floral, occasionally fruity notes; freshness without harshness.
Dense, mouth-coating, "smooth".
Soft, elastic, evenly coloured, large.
Taste: Soft, sweet, with relatively low bitterness and astringency for Yunnan tea; pronounced returning sweet aftertaste (回甘, huígān) and abundant saliva production (生津, shēngjīn).
Amino Acids: Contribute sweetness and umami, softening the taste.
High content, characteristic of the large-leaf variety; largely preserved in sheng pu-erh.
The main group of polyphenols in young sheng.
Present in significant amounts.
Form the density of the infusion and sweetness.
Due to caffeine, it gently invigorates and enhances concentration.
Polyphenols possess pronounced antioxidant activity.
Pu-erh is traditionally drunk after meals; it is credited with supporting digestion.
Like any tea, it is best drunk in moderation.
Soft, temperature around 95–100 °C (full boiling water is acceptable for sheng pu-erh, but delicate Yiwu material also reveals itself well with slightly cooled water).
Approximately 7–8 g per 100–150 ml.
Quick 5–10 second infusion to "awaken" the leaf.
First steeps 5–10 seconds, then gradually lengthening the time.
Quality material from old trees can withstand 10–15 or more infusions, gradually revealing sweetness and honey tones.
Teaware: Gaiwan (盖碗, gàiwǎn) or Yixing clay teapot (紫砂壶, zǐshāhú).
Humidity: Moderate, approximately 55–70%; excessive dampness leads to mould, while excessive dryness slows and impoverishes aging.
Light: Protect from direct sunlight.
Well-ventilated place free of foreign odours, stable temperature.
Tea readily absorbs surrounding aromas.
Yiwu material is among the most expensive in Yunnan; tea from the old trees of certain micro-lots (Bohetang, Wangong, Guafengzhai) belongs to the premium segment.
Price strongly depends on the specific village, tree age, season, and year; ordinary material costs orders of magnitude less than top micro-lots.
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