Tea: Yiwu Chun Jian Sheng Puerh

Grower: Lui Bin of Misty Peak Teas

Origin: Yiwu in Xishuangbanna, in Yunnan, China.

Cultivation: Natural (Organic, but no certification)

Harvest Date: Early Spring 2014

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A spring harvest sheng puerh from centuries-old tea trees in the Yiwu area. Fresh herbaceous and fruity-mineral flavors with a very sweet aftertaste. Chun Jian refers to the spring harvest time. The spring harvest, prior to the Qing Ming festival (which occurs around April 5), is most prized because of the relative dryness in the air and high concentration of flavors in the leaves.

The Bin family has been in tea for many generations and has nearly 5 acres of wild tea trees in the mountains of Yiwu. They harvest from 100-year-old to 500-year-old trees on their land. Tea from these aged trees has a distinct, very sweet and cooling aftertaste that cannot be found from young trees.

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Recommended Brewing Instructions:

Standard Brewing: Use 1.5tsp (~4g) per 250ml cup. Rinse the leaves quickly with boiling water, and pour out the rinse infusion. Brew for 1 minute at 205F. This tea can be re-brewed up to 5 times, with hotter water and longer infusions.

Gongfu Brewing: Use 2tsp (~5g) per 100ml cup. Rinse the leaves quickly with boiling water, and pour out the rinse infusion. Brew for 15 seconds at 205F, and re-brew up to 12 times with gradually increasing infusions.