Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake.
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 2
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 3
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 4
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 5
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 6
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 7
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 8
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 9
Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake. - Image 10
Da Miao 2018 tea cake front
Da Miao 2018 tea cake detail
Da Miao Tea cake detail
Da Miao 2018 tea broth
Da Miao 2018 tea spent leaves -2

Yiwu Da Miao, Early Spring 2018, Old Tree Raw Puer, 200g cake.

From a tea garden in the same area as Yiwu No 1 gardens. It's a little easier to get to than Yiwu No 1, but it is still quite some way from the village and is not picked often. It's at an altitude of 1300-1400 meters. There was only 9kg of Spring mao cha from this garden this year.

The wet leaves smell of honey with a hint of sour fruit. The fragrance in the 'gong dao bei' is quite heavy, honey-floral and seems to linger for ages becoming more pungent as it cools. The new tea has a very slight smokiness that disappears after the first couple of steeps.

The 'ru kou' is quite smooth, sweet and light with a nice velour. It has a very slight tart-fruit note and enough puckeriness to get the saliva flowing.

The flavour is quite delicate but rounded enough with a slight minerality accompanying the sweet, floral notes and a little dryness on the tongue.

After drinking, the mouth and throat is coated in sweetness and there's a gentle cooling sensation on the back of the upper-palate and throat.

The broth is a clear, bright mid-yellow. The spent leaves look nice enough: a nice even colour and size.

2026 Update:

The tea has now lost the hint of smokiness it had when first made. The wet leaves give off a kind of woody-earthy-linseed aroma and later more fungal-yeasty notes. The ru kou is smooth but with some punch. The broth has some sweetness and a distinct, but not overbearing, bitterness which lingers, and very little bitterness. The broth has a kind of sweet-leathery flavour and some thickness, and feels a little oily in the mouth. The tea has some steady and persistent sheng jin and some nice retro-olfactory floral-fruity notes.

More recent photos are after the tea garden pictures.

All Puer teas are hand picked, fired and rolled, or sometimes machine rolled. They are sun dried. Cakes are stone pressed.

Please be aware that because raw Puer tea is a 'post-fermented' tea it is in a process of continual change: as it ages, but also from season to season and even day to day, so the description here is a snapshot of the tea's quality and character, which should not vary significantly, but which none-the-less can change.

I do not get all my teas routinely tested for agro-chemicals. I am extremely careful about which gardens I source from: tea gardens that are in a diverse, natural environment where there is no need for the use of agro-chemicals and which I am confident are all free of herbicide and pesticide traces.

In recent years anthraquinone in tea has become a talking point. I do not generally test tea for anthraquinone and, whilst I try my best to minimise the potential for it, I do not prioritise that over other factors. You can read more here.

$98.00

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About Agrochemicals

I do not get all my teas routinely tested for agro-chemicals. I am extremely careful about which gardens I source from: tea gardens that are in a diverse, natural environment where there is no need for the use of agro-chemicals and which I am confident are all free of herbicide and pesticide traces.

In recent years anthraquinone in tea has become a talking point. I do not generally test tea for anthraquinone and, whilst I try my best to minimise the potential for it, I do not prioritise that over other factors. You can read more here.

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