About 2016 Yiwu Qizi Ripe Pu-erh Tea Cake 357g

This Yiwu Qizi Ripe Pu-erh Tea cake is made from large-leaf tea material sourced from the Yiwu region of Yunnan and was compressed into a cake in 2016. Yiwu is well known for its gentle tea character and well-balanced internal structure. Compared with more assertive Pu-erh regions, Yiwu material emphasizes stability and harmony, making it particularly suitable for producing ripe Pu-erh with a smooth, approachable profile.

Appearance & Taste

2016 Yiwu Qizi Ripe Pu-erh Tea Cake 357g

The tea cake is well-shaped and evenly compressed, with a balanced firmness. The surface shows naturally loosened leaf strands, where tender buds are interspersed with mature leaves, reflecting the refined selection typical of imperial-grade material. The overall tone is deep reddish-brown, with clear signs of natural aging.

In style, Yiwu Pu-erh is known for its softness and coordination. This tea presents a mellow and rounded structure with a smooth, continuous body. As the tea has aged, the fermentation notes and aging character have gradually integrated, allowing the aged aroma to emerge steadily. Subtle earthy nuances accompany this aged character, with faint floral undertones in the background. The liquor is deep red and translucent, rich yet clear, resembling a polished red agate shaped by time.

Taste: Chen, Earthy, Floral, 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

Warm the Gaiwan/tiny teapot with hot water; discard the water afterward
Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotate it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
Refill clay teapot/Gaiwan with hot water
Infuse tea for around 10s – 20s for the first brew, extending an extra 20s infusion time for the following brew.
Pour the steeped tea into a serving cup and divided into small teacups and serve
Repeat 8-15 times depending on personal taste.

Origin

Yiwu Mountain ranges in altitude from approximately 656 to 2023 meters, creating a complex vertical climate with both warm-humid and warm-temperate characteristics. The region is often covered in mist, with fertile soil, abundant rainfall, and ample heat. Tea-growing soils developed under tropical and subtropical monsoon forest conditions, derived mainly from weathered purple rock and sandstone, forming brick-red soil, red soil, and yellow soil types. The soils are slightly acidic, with a pH range of 4.6 to 6.5, rich in organic matter and humus, providing favorable conditions for tea cultivation.