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From Wan Gong Zhai, a remote village on the Yunnan–Laos border just north of Gua Feng Zhai and south of Yi Shan Mo, three of the highest-elevation tea areas in the Yiwu range. First-flush Spring 2025 leaf from large-leaf, wild-arbor trees roughly 30–80 years old, pressed into 250 g cakes. Only 30 kg made in total (about 120 cakes). Wrapper design by Benjamin Denkert. Why it’s special High-altitude Yiwu sub-region famed for clarity and length; Wan Gong’s remoteness keeps the environment clean. Wild-arbor, large-leaf material (30–80 years) for power, stamina, and a vivid, focused cup. Intense, gathering cha qi with a balanced bitter/astringent frame that supports sweetness. Small production and careful finishing; we held sales for several weeks post-press to let moisture dissipate. Tasting notes Aroma: mountain florals, rock sugar, sweet wood, faint citrus peel Liquor: bright yellow-gold; very clear with a substantial, rounded body Flavor: poised Yiwu sweetness with a cooling lift; measured bitterness and light astringency add structure; hints of sugarcane and soft grain Finish & feel: long hui-gan, steady mouth-watering return, energetic cha qi that builds over the session Origin & processing Area: Wan Gong Zhai, Yiwu mountain range, Mengla County, Xishuangbanna Elevation: among the highest in Yiwu (border zone near Laos) Trees: wild-arbor, large-leaf population, roughly 30–80 years Harvest: April 2025, first flush Craft: hand-picked • sun-withered • hand-rolled • sun-dried • traditionally pressed Format: 250 g per cake (7 cakes per bamboo-leaf tong) Total production: 30 kg (≈120 cakes) Brewing guide Gongfu (recommended) 6 g per 100 ml 98–100 °C Quick rinse, then 5 s • 8 s • 10 s • 12 s • 15 s, adding gradually for 10+ infusions If the bite peaks early, use 95–96 °C or shorten the first two steeps. Western 3–4 g per 300 ml 95–98 °C for 2:00–2:30 2–3 infusions, adding 20–30 s each round Grandpa style 1–1.2 g per 100 ml 90–95 °C, top up as you sip Cool, sugarcane-sweet cup with a tidy green snap Pairing & occasions Excellent for side-by-side tastings with Gua Feng Zhai and Yi Shan Mo to explore altitude and village nuance. Also consider a side-by-side tasting with the 2025 Wan Gong Zhai Ancient Arbor cake we pressed to help you learn more about how tree age impacts the flavor and cha qi of a tea. Aging notes Built to age. Store in 50–65% RH and 70–90°F, in an odor-free area, with minimal airflow. Expect deeper honeyed sweetness, silkier texture, and longer finish over 3–10+ years. In Summary Name: 2025 Yunnan Sourcing "Wan Gong Village" Wild Arbor Raw Pu-erh Tea Cake Region: Wan Gong Zhai, Yiwu range, Mengla County (Xishuangbanna) Harvest: April 2025, first flush Trees: wild-arbor, 30–80 years Net weight: 250 g per cake (7 cakes per tong) Total production: 30 kg Wrapper: Benjamin Denkert In short: a high-mountain Yiwu with cool, crystalline sweetness, firm yet balanced structure, and a steady, rising cha qi, tiny production and a great candidate for long-term cellaring. This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link .
