Yiwu Ye Sheng Raw Pu Erh Tea Cake is one of the tea reviewed in the famous Puerh Teapot Magazine Edition 17. In the magazine theres a review on famous 1997 puerh tea cakes. Yiwu Ye Sheng Raw Pu Erh Tea Cake is one of them This cake has gotten pretty good reviews from many renowned tea tasters and tea experts. The cake is from Zhong Cha and it is wrapped in thin Zhong Cha wrapper. The cake has been traditionally hand pressed as you can see from the non-uniformed edges. This cake has been kept well (gan chang) in Malaysia for the past 5 years. Yiwu Ye Sheng Raw Pu Erh Tea Cake is a wonderful cake and still can be aged.
Other names: 1997 Zhong Cha Raw Tea Cake
Origin: Yunnan Province
Harvest Period: 1997
Brewing Guide: We recommend using purple clay tea ware. Rinse tea cup and teapot with hot water. Fill the teapot 1/4 to 1/3 full with tea leaves. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.