2025 Yunnan Sourcing "Yi Bang" Wild Arbor Raw Pu-erh Tea Cake

From Yi Bang village in northern Yiwu, made entirely from wild-arbor trees roughly 60–80 years old. The Li family’s matriarch hand-fixed the leaf in a copper wok, and the picking/processing ran over a week to capture the garden at peak spring. Leaves are stout with thick stems and an olive-green hue; in the cup the tea is full-mouthed and pungently aromatic with the uniquely elegant power of Yi Bang’s primitive small-leaf population. Pressed into 250 g cakes in Yiwu using unusually large 40 kg stone presses, then finished with a low-temperature ~35 °C bake to set the cakes without cooking the leaf. Release was held several weeks post-press to let residual moisture dissipate. Why it’s special Primitive small-leaf varietal (not large-leaf): a Yi Bang hallmark, smoother, lighter palate with fruity, penetrating aroma and tidy structure. Copper-wok hand craft: precise, clean kill-green preserves high fragrance and clarity. Wild-arbor material (60–80 yrs): natural vigor, thickness, and long, even infusions. Careful finish: 40 kg stone pressing + 35 °C bake for longevity and stability. Tasting notes Aroma: bright orchard fruit, wildflower honey, fresh bamboo, a touch of citrus peel. Liquor: clear yellow-gold; thick, viscous body. Flavor: lively, pungent fruit over gentle grain and cane sweetness; measured young bitterness for lift without harshness. Finish & feel: long hui-gan, steady shengjin (mouth-watering return), and a calm, focused cha qi. Origin & processing Area: Yi Bang village, northern Yiwu, Mengla County (Xishuangbanna) Trees: wild-arbor, small-leaf population, ~60–80 years Season: April 2025 (first flush) Craft: hand-picked • copper-wok kill-green • sun-withered • hand-rolled • sun-dried • stone-pressed (40 kg molds) • low-temp bake (~35 °C) Format: 250 g per cake (7 cakes per bamboo-leaf tong) Total production: 40 kg (≈160 cakes) Wrapper: design & illustration by Benjamin Denkert 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 bite spikes early, brew at 95–96 °C or shorten the first two steeps. Western 3–4 g per 300 ml 95–98 °C • 2:00–2:30 2–3 infusions, add 20–30 s each round. Grandpa style 1–1.2 g per 100 ml 90–95 °C, top up as you sip, smooth, fruit-sweet, low astringency. Pairing & occasions Great for side-by-side tastings with large-leaf Yiwu villages (e.g., Gua Feng Zhai) to explore leaf-type differences. 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 fruit, softer edges, and an even silkier texture over 3–10+ years. In Summary Name: 2025 Yunnan Sourcing "Yi Bang" Wild Arbor Raw Pu-erh Tea Cake Region: Yi Bang, Yiwu (Xishuangbanna) Harvest: April 2025, first flush Trees: wild-arbor, small-leaf, ~60–80 yrs Net weight: 250 g per cake (5 cakes per tong) Total production: 40 kg (≈160 cakes) Press/finish: 40 kg stone press; low-temp bake (~35 °C) Wrapper: Benjamin Denkert In short: a quintessential Yi Bang, smooth yet pungently aromatic, thick-bodied, and long-sweet, showcasing the village’s primitive small-leaf character with the structure to age beautifully. 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 .