Raw pu-erh
Yang Chun Ji Cui is a 357 g raw pu-erh cake pressed in 2012 from prime-spring ancient-tree material from Bulang Mountain.
Origin and material
The early-spring leaf gives the tea a concentrated fragrance and substantial structure. More than a decade of ageing has shifted its youthful freshness toward a deeper, more mature expression.
How it tastes
The liquor is full and forceful. Clear bitterness gives way quickly to returning sweetness, with a layered finish that develops across infusions.
Brewing guide
- Water: 95–100°C
- Tea: 8–10 g per 500 ml
- First infusion: 8–12 seconds, then adjust
- Shorten or extend later infusions to suit the leaf and your taste.
Linda –
Really pleased with this 2012 Menghai early‑spring arbor sheng pu‑erh. Smooth mellow profile with restrained aged notes, full‑bodied and nicely balanced. Holds up well through many steeps. Works great both for everyday enjoyment and collection. Happy purchase.