Sheng Pu-Erh
Yi Wu Fuyuan Yuan
2013 P. Free

Premium 93 P.

Naturally ripened Yi Wu Pu-Erh is a guaranteed pleasure on account of its very balanced taste for a Sheng Pu-Erh. Yi Wu Sheng is neither as bitter and strong as Pu-Erh teas from Bu Lang Shang nor as mild and floral as Pu-Erh teas from Jing Mai. This tea is already a delight to drink, but could also be stored for further maturation.
  • Excellent for those just beginning to become acquainted with the world of Pu-Erh teas
  • Ripened under ideal conditions in Guang Zhou since 2013
  • High quality at an affordable price
  • Leaves from 100-200 year-old tea trees
  • Long-lasting: short steeping times allow for 10+ infusions
  • Sustainably cultivated without the use of plant protection products


Character Vegetal, soft, full-bodied, sweet pastry, white tea
Tea Garden In the imperial era, tea from the region of Yi Wu was considered of such high quality that it was treated as a tribute tea
Terroir Xishuangbanna, Yunnan, China
Harvest Spring harvest, March to May 2014, hand-harvested
Cultivar Yunnan Da Ye Zhong.
Tea plant age: 100-200 years
Elevation 1,100-1,800m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting over a wood fire (kill green), rolling, sun-drying, leaf selection, steaming, pressing, air-drying.
Organic Cert. Tea cultivation without the use of pesticides or synthetic fertilisers.
Grade 93/100 P. (Pu-Erh category); Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€318.00 / 1kg

Tea Farm

The tea farmers live in the Yi Wu region of Yunnan and belong to the cultural minority of the Dai. The right to harvest certain tea trees in all Pu-Erh regions is passed on from generation to generation. The tea trees for this tea have likewise been in the hands of farmers for several generations. Pu-Erh tea trees in Yunnan are treated with great respect and therefore not sprayed with herbicides or pesticides.



Pu-Erh from the region of Yi Wu is known for its long-lasting sweet aftertaste and its more mild character than other young Pu-Erh teas from Yunnan. As a result, this tea is well-suited for drinking after comparatively shorter periods of maturation. The soft yet full-bodied taste of Yi Wu Pu-Erh is reminiscent of white tea, which is why it is often recommended for those new to the world of Pu-Erh teas. Compared with our other Yi Wu tea, this Pu-Erh is made of slightly higher quality leaves and therefore has a more balanced taste.


At the end of the production process the leaves are briefly steamed and pressed into traditional forms (cake, brick, mushroom). Historically, this method was developed for practical and logistical reasons. Today, pressing is known to improve the uniformity of fermentation (ripening) of the tea.


Bright yellow

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Cultivation & Processing

The region of Yi Wu is located in the deep south of Yunnan near the border with Laos. The lands for tea cultivation stretch from 800m to 2,000m in elevation. The weather is quite warm the whole year round, and the winters are mild.

Pu-Erh tea from Yi Wu has a long history and was the first of all Pu-Erh teas in Yunnan to be delivered to the Emperor as a tribute. During imperial times, only the best teas were selected as tribute teas.

Although Pu-Erh teas were largely neglected on the international market for many decades, Pu-Erh teas from Yi Wu were partially responsible for garnering the interest of tea traders in the early 2000s and kicking off a boom in Pu-Erh tea sales.

Historically, the teas from all 6 famous tea mountains in Yi Wu (Youli, Mangzhi, Mangzhuan, Yibang, Gedeng, Mansa) have had a very good reputation among Pu-Erh connoisseurs.


This tea was produced in 2013 and stored for maturation in Guang Zhou, China until 2018. Since 2018 the tea has continued to be ripened under special conditions at Sunday Natural in Berlin.

Centuries-Old Pu-Erh Trees

The tea plants needed for producing Pu-Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.


Brewing Guide

5g or 2 heaped tbsp per 150ml (100°C) water.

Classic Infusions of Shou Pu-Erh:

Multiple infusions at 90-100°C for between 15 and 30 seconds, increasing with each infusion. The first pour is used to open the leaves and is not intended for drinking.


400g: A tea cake traditionally packaged in fine rice paper. Includes a certificate of authenticity and quality (Nei Fei, 内飞).

50g: High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of long pu-erh tea is a gaiwan. Alternatively, a particularly aromatic tea can be steeped in a yixing teapot made from natural clay.

Recommended Storage

Ideally store in a specially made container made of clay or an airtight, double-coated tea tin. To further ripen the tea, store at room temperature with a controlled humidity of 50-70%.

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