About 2013 Yiwu Mahei Purple Bud Ripe Loose Leaf Pu-erh

This tea is made from purple bud material of the Yunnan large-leaf variety. Purple buds are a natural variation within seed-grown tea populations, developing their distinct purple characteristics under natural conditions, and are commonly found in ancient trees and well-preserved ecological tea gardens.
Sourced from the ecological forests of Mahei Village in Yiwu, the trees grow slowly in a natural environment, building rich substance. Through pile fermentation and years of ageing, the originally wild and bitter character evolves into a smooth, mellow, and gently sweet ripe Pu-erh profile.

Appearance & Taste

2013 Yiwu Mahei Purple Bud Ripe Loose Leaf Pu-erh

The dry leaves are loosely twisted, dark brown to near black, with visible buds and a relatively even appearance, showing typical aged ripe Pu-erh characteristics.

The liquor is deep red and clear with a glossy texture. Smooth and full-bodied on the palate, it is led by a soft rice-like aroma, supported by subtle grain and woody notes. A gentle aged earthiness sits beneath the profile. Overall, the tea is calm and structured, with good body and a restrained, lasting sweetness.

Taste: Chen, Earthy, Grain, Rice, Sweet, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-4 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

5–8g of tea, water at 100°C.
Rinse quickly 1–2 times.
First infusions 5–10 seconds, then gradually increase steeping time.

Origin

Originating from Mahei Village in Yiwu, one of the core areas of the Yiwu tea region in Yunnan. The environment is well preserved, with tea trees growing within forested areas alongside native plants. Soft sunlight and organic-rich soil contribute to its characteristic forest profile. Teas from this area are known for their clean taste, stable structure, and balanced depth.

Origin: Yunnan

Harvesting and Processing

Leaves are harvested in spring from ancient trees growing in the ecological forests of Mahei Village, mainly from naturally grown seed-propagated purple bud trees. The fresh leaves are processed into maocha, then undergo pile fermentation to soften the original wild character, followed by drying and years of natural ageing to stabilise and deepen the flavour.