Yiwu Da Hei Shu Lin Raw Pu-erh Cake Tea 100g

This Da Hei Shu Lin Raw Pu-erh tea is made from ancient tea trees over 200 years old from the Yi Wu Da Hei Shu Lin tea area. Due to its unique growing environment and the texture of the ancient tea trees, its inner quality is exceptionally rich. The dry tea has a subtle sweet and floral fragrance. After brewing, the aroma is further stimulated, as if transporting one into the serene wilderness. Upon tasting, there's an initial sweet moistness, followed by a burst of floral and fruity aromas, accompanied by a slight bitterness, which then quickly transforms into a sweet aftertaste. The fragrance lingers in the mouth, offering an endless aftertaste.

For easier brewing or carrying, you can also choose the dragon ball shape tea: Yiwu Da Hei Shu Lin Dragon Ball Raw Pu-erh Tea

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	203℉ / 95℃		203℉ / 95℃
	5g		8g
	Brewing time: 5 - 8 mins		10 steeps: rinse, 10s, 5s, 5s, 5s, 10s, 15s, 20s, 30s, 50s, 80s
			Rinse time is 5 seconds

The Da Hei Shu Lin tea area in Yi Wu, Yunnan, is located in Menghai County of the Xishuangbanna Dai Autonomous Prefecture in Yunnan Province, China. It is a famous Pu'erh tea producing area. Yi Wu is one of the six ancient tea mountains of Pu'erh tea, and the Da Hei Shu Lin tea area is one of the most renowned tea gardens within the Yi Wu tea region. This tea area is famous for its ancient tea trees, which range in age from several hundred to over a thousand years, and are known as "ancient tree tea." The tea trees in Da Hei Shu Lin grow at high altitudes and in a unique natural environment, surrounded by swirling mists, resembling a fairyland, which creates exceptionally favorable conditions for the high-quality growth of the tea leaves.

Yiwu Town, which is part of Mengla County in Xishuangbanna, Yunnan Province, is in the southern part of the Yunnan Plateau, with high terrain in the north and low terrain in the south. The mountains in the north have ups and downs and are steep; the lava scenery in the south is stunning. It has been rich in tea since ancient times, and it was once one of the six major tea distribution centers. It was also one of the starting points for the Ancient Tea Horse Road, which forms a pattern centered on Yiwu and radiates in all directions to Beijing, Tibet, Thailand, Laos, Myanmar, Vietnam, and India. It not only witnessed the rise and fall of pu-erh tea trade, but also promoted the ancient folk international trade.

This pu-erh tea is made from both the large-leaf and medium-leaf varieties in Yunnan. The large-leaf species was certified by the Chinese government as a national grade. It contains an abundance of tea polyphenols (30.2%) and catechins (13.4%), as well as 2.9% amino acids and 3.2% caffeine.

The medium-leaf subspecies is known for its delicate leaves and unique chemical composition. It contains a relatively lower percentage of tea polyphenols (around 20-25%) and catechins (10-12%) compared to the large-leaf varieties, but it is richer in amino acids (3.5-4.0%), contributing to its fresh, mellow flavor and floral aroma. The caffeine content is slightly lower, at approximately 2.5-3.0%, making it a smoother and less astringent option for tea drinkers.