A soft, comforting Yiwu raw Puerh with delicate florals, soft, fig sweetness, and a lingering cooling finish.
Yiwu (易武), in Xishuangbanna, Yunnan, China is one of the most celebrated regions for raw Puerh, prized for its beautiful aroma and remarkably soft texture. Among its historic tea-growing areas is Gedeng (革登), one of the Six Great Ancient Tea Mountains, known for its delicate floral sweetness and distinctive mountain character. Our 2026 Gedeng “Orchid Mist” Yiwu Dashu Raw Puerh is made from dashu (大树), meaning “big tree”—a term used in Yiwu for mature tea trees approximately 100–150 years old. This mature-tree material brings added depth and complexity, with a fuller mouthfeel that makes this tea especially compelling.
Yiwu teas are famous—and often priced beyond the reach of many tea drinkers. Finding one that delivers this level of character at an accessible price is genuinely difficult, especially when it comes from mature trees. Amongst the teas Leo found on his mission to find great Yiwu tea that are truly worth the money, Orchid Mist is one of our best-value Yiwu teas, offering the appeal of dashu material without the premium price tag often associated with the region.
Soft, Sweet, and Comforting
Rather than hitting you with a powerful, punchy flavor, this tea draws you in with its gentle, layered character.
There's a soft fig jam-like sweet aroma followed by honeysuckle floral notes and a juicy nectarine-like fruitiness. The tea has a medium body with an exceptionally soft, rounded texture that almost feels like its floating softly in the mouth. As you swallow, gentle notes of sweet potato and rock sugar emerge in the aftertaste, accompanied by subtle orchid and rose-like florals that fill the mouth and linger.
This puerh is unique in that it doesn't have the classic citrus zest notes commonly found in raw puerh, and instead leans towards soft floral notes of orchid, honeysuckle and rose. Despite the array of floral notes, the tea never feels perfumey, and feels like being enveloped in the essence or soft mist of flowers, hence the name "Orchid Mist".
What makes this tea especially satisfying is the way its flavors unfold without ever becoming aggressive. A gentle cooling sensation develops after each sip, while the sweetness and fragrance gradually return, inviting you to take another.
It's an excellent example of why raw Puerh doesn't always need intense bitterness or a powerful punch to be compelling. Sometimes, the most rewarding teas are the ones that feel like you're floating.
How We Recommend Brewing It Gongfu Style
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Tea: 5g
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Vessel: 90–120ml gaiwan or teapot
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Water: 205°F (96°C)
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Rinse: Quickly rinse the leaves before brewing
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First infusion: 7–8 seconds
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Subsequent infusions: Start with 2-3 seconds, gradually increasing the time after the sixth infusion
A high-quality raw Puerh like this can deliver 15–20+ infusions, with its sweetness, fragrance, and texture continuing to evolve throughout the session.
