Yiwu Large Leaf 2013, partially post-fermented Pu’er shengcha

Yiwu Large Leaf 2013, partially post-fermented Pu’er shengcha

(3 customer reviews)

USD 21.00

Natural partially post-fermented Pu’er:

Produced using raw material from Yunnan indigenous trunk tea tree and darkened through optimum maturity, Tea Hong’s Yiwu Large Leaf is not only a fine representation of ancient style dark tea, but also a unique gastronomic experience and a great digestive. Because of our proprietary maturing process, its quality compares superlatively against other shengcha well matured for many longer years. A rare quality to impress without depressing the wallet.

Delta ClassInfusion colorTCM Neutral-coolTea Master's Choice

Net weight: 70 g (2.5 oz) in Kraft-alu pack

In stock


易武山 自然後發酵 大葉生茶

Taste profile

Herbaceous, earthy aroma that is distinctive yet mild, with a high note of forest freshness. Clear, deep amber infusion that tastes clean, round and sweet with accents of fresh herbal roots and grains hinting wild ginseng and fennel seed. Refreshing, sweet aftertaste.

Infusion tips

Always blanch well before infusion with 100°C water. When using the gongfu approach, both a gaiwan or a genuine Yixing pot are suitable, but will yield results that appeal to different preferences.

Additional information

Weight 150 g
Dimensions 18 × 9 × 5 cm
Net weight:

Tea category:




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  1. Very strong Qi, flavours are dark profiled but complex. Not the thickest tea but still thick enough to be enjoyable! Good everyday sort of tea! Dark enough to be enjoyed late at night, and very easy on the stomach.

    • Sorry for the late reply. We weren’t even aware that we can respond to product comments in the admin back end. If you want a thicker shengcha try the Old Comrade 7548 once airmail resumes for your country. I shall slip a discount coupon in your account just for this tea hoping that you will write about it in your tea blog

  2. I love best this real puer

    Real good puer taste like old day puer. My most loved puer

  3. Black Earth; Red Fruit

    If you treat Yiwu right, it will oblige with a smooth, obsidian-black elixir of earth, mineral and fog. In a word: rarefied.

    The first few raven-dark cups gave way to a mahogany red color on subsequent infusions. The bold, earthy mist evolved to reveal a rich, mingled impression of truffle and cherry.

    I wish I’d known this sooner. A caddy of Yiwu Large Leaf has been sitting in the back of my cupboard for months, neglected and misunderstood. Yiwu, it was me, not you!

    My one previous uninspired tasting was the result of skimping on the tea as well as miscalculation of water temperature and infusion time. I’ve now corrected those variables after a double blanching. What a remarkable difference.

    Do all Shengcha pu’ers have this broad range of color and taste? I want to find out. And thanks, Yiwu Large Leaf, for not saying, “I told you so.”

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