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113 – Raw Pu-erh Tea Brick Yiwu Large Leaves – 250 g – 2005

113 – Raw Pu-erh Tea Brick Yiwu Large Leaves – 250 g – 2005

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Origin: Yiwu, Xishuangbanna, Yunnan, China

Specificity: This 2005 raw Pu-erh tea (Sheng Cha), from Yiwu, one of Yunnan's six historic mountains, is made from large leaves (Da Ye Zhong), typical of the region's ancient tea trees. These large leaves give the tea a superior aromatic richness, a full texture, and excellent aging potential.

Compressed into a traditional 250g brick, this production benefited from natural dry storage aging, allowing it to develop a remarkable sweetness and deep aromatic complexity, sought after by connoisseurs of aged Pu-erh.

Packaging: Compressed 250-gram brick

Bouquet: Notes of aged precious wood, delicate honey, and dried fruits (fig, date).
The liquor, a clear amber with golden highlights, reveals an elegant nose combining dried flowers, resin, and a fine minerality.

Texture: Full, velvety, and silky, it coats the palate with fluidity and elegance.

Taste: From the first infusion, the liquor offers a pure sweetness, reminiscent of slightly sweetened spring water.

From the third infusion, a slight vegetal bitterness typical of raw Pu-erh quickly fades, giving way to a persistent sweet aftertaste (Hui Gan), a signature of great Yiwu teas.

The aromatic evolution is progressive and refined: old wood, leather, then deeper notes of honey, plum, dried fruits, and a camphoraceous touch.

A beautiful, clean, harmonious, and elegant finish.

Color: Luminous amber with honeyed and mahogany reflections, evolving to a deep orange over the infusions.

Properties:

  • Rich in natural antioxidants
  • Aids digestion and helps purify the body
  • Stimulates vital energy (Qi)
  • Tea with high aging potential

After more than 20 years, this Pu-erh already reveals remarkable maturity, while retaining exceptional potential for evolution.

Recommended preparation:

Dosage: 6 to 8 g for gaiwan or Yixing teapot

Tea awakening: 1 to 2 quick rinses at 95–100 °C (2–3 seconds)

Infusion: Start at 90–95 °C, 8 to 10 seconds, then gradually increase over more than 10 infusions

Note: This 2003 Yiwu raw Pu-erh, made from ancient large leaves, has developed a complex aromatic profile thanks to controlled natural storage.

Like all Sheng Pu-erh, it evolves with time: when young, it offers a lively and vegetal liquor; when aged, it becomes rounder, sweeter, and deeper.

It fully expresses the Yiwu signature: sweetness, elegance, complexity, and a long finish, making this tea a benchmark for connoisseurs of high-end aged Pu-erh.

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