Yiwu (易武) is one of the most famous puerh regions in China, long regarded as a cornerstone of traditional puerh production. Its reputation is deeply rooted in history as part of the Ancient Six Great Tea Mountains (古六大茶山), with village-level lineages that have shaped Chinese puerh culture for centuries.
Yiwu is best known for producing exceptional raw (sheng) puerh—teas that are naturally less bitter and astringent, gentle floral or honeyed aromatics, and an overall soft, refined mouthfeel. Because Yiwu leaf material is prized and expensive, it is rarely used for shou (ripe) puerh. Most high-quality Yiwu harvests are reserved for sheng production, making well-made Yiwu shou both uncommon and difficult to find.
That’s why this tea genuinely surprised us.
This 1999 Yiwu Shou Puerh is exceptionally clean, expressive, and distinctive. From the first pour, the aroma immediately stands out: a clear sweet rice note rises from the cup, supported by a comforting backdrop of dark, aged wood.
On the palate, the texture is thick, oily, and coating, spreading evenly across the tongue. There is a distinct sweet rice character appears—reminiscent of sticky rice puerh—but completely naturally from just the tea leaves itself, unlike sticky rice which is flavored. This sweetness is that same sweetness you would get from plain rice, subtle and integrated, grounded by unsweetened dark cocoa-like, rich woody earthiness, and a deep, rounded body.
Because the tea isn’t overtly sweet, the richness feels especially comforting rather than heavy. Each sip is grounding and satisfying, making it easy to keep drinking cup after cup. The feeling after drinking the tea is the perfect balance of having a clear mind while the body is completely at ease.
Brewing Method
For best results, we recommend brewing this tea strong, Gongfu style.
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Vessel: 90 ml gaiwan
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Leaf: 8 g
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Water: 205°F (96°C)
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Add the tea to the gaiwan and perform a quick rinse.
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First infusion: 60–90 seconds.
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Subsequent infusions: 10–15 seconds, adjusting to taste.
This tea rewards confident brewing, producing a rich, satisfying cup with excellent texture and presence.
This 1999 Yiwu "Sweet Rice" Shou Puerh is a rare example of Yiwu material showing its elegance through shou fermentation, retaining softness and refinement while gaining depth, texture, and warmth over time.
Origin: Yiwu, Yunnan, China
Notes: Sweet Rice, Unsweetened Cocoa, Aged Wood
