Description
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
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Primitive small-leaf varietal (not large-leaf): a Yi Bang hallmark, smoother, lighter palate with fruity, penetrating aroma and tidy structure.
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Copper-wok hand craft: precise, clean kill-green preserves high fragrance and clarity.
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Wild-arbor material (60–80 yrs): natural vigor, thickness, and long, even infusions.
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Careful finish: 40 kg stone pressing + 35 °C bake for longevity and stability.
Tasting notes
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Aroma: bright orchard fruit, wildflower honey, fresh bamboo, a touch of citrus peel.
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Liquor: clear yellow-gold; thick, viscous body.
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Flavor: lively, pungent fruit over gentle grain and cane sweetness; measured young bitterness for lift without harshness.
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Finish & feel: long hui-gan, steady shengjin (mouth-watering return), and a calm, focused cha qi.
Origin & processing
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Area: Yi Bang village, northern Yiwu, Mengla County (Xishuangbanna)
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Trees: wild-arbor, small-leaf population, ~60–80 years
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Season: April 2025 (first flush)
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Craft: hand-picked • copper-wok kill-green • sun-withered • hand-rolled • sun-dried • stone-pressed (40 kg molds) • low-temp bake (~35 °C)
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Format: 250 g per cake (7 cakes per bamboo-leaf tong)
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Total production: 40 kg (≈160 cakes)
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Wrapper: design & illustration by Benjamin Denkert
Brewing guide
Gongfu (recommended)
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6 g per 100 ml
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98–100 °C
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Quick rinse, then 5 s • 8 s • 10 s • 12 s • 15 s, adding gradually for 10+ infusions
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If bite spikes early, brew at 95–96 °C or shorten the first two steeps.
Western
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3–4 g per 300 ml
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95–98 °C • 2:00–2:30
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2–3 infusions, add 20–30 s each round.
Grandpa style
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1–1.2 g per 100 ml
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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
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Name: 2025 Yunnan Sourcing “Yi Bang” Wild Arbor Raw Pu-erh Tea Cake
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Region: Yi Bang, Yiwu (Xishuangbanna)
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Harvest: April 2025, first flush
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Trees: wild-arbor, small-leaf, ~60–80 yrs
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Net weight: 250 g per cake (5 cakes per tong)
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Total production: 40 kg (≈160 cakes)
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Press/finish: 40 kg stone press; low-temp bake (~35 °C)
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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.
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