Yiwu Gushu Raw Pu-erh
Yiwu Tea Mountain, Xishuangbanna, Yunnan
The 'Queen' to Laobanzhang's 'King'—Yiwu offers elegance, honey sweetness, and refined aging rather than brute power.
The Story
If Laobanzhang is the King, Yiwu is the Queen of Pu-erh. This ancient tea mountain, once the start of the Tea Horse Road, produces tea known for elegance rather than power. Yiwu's flavor profile emphasizes honey sweetness, floral notes, and smooth texture. The area contains many famous micro-regions (Mahei, Guafengzhai, Wangong) each with distinct character. Gushu (ancient tree, 100+ years) Yiwu is prized for its complexity and exceptional aging potential.
Flavor Notes
Perfect For
- Pu-erh beginners (less intimidating)
- Those who prefer elegance over power
- Extended sessions
- Aging
- Understanding pu-erh terroir contrast
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
205°F
(96°C)
Amount
7g per 100ml (gongfu)
Steep Time
10-15 sec first steep, extending gradually
Resteeps
15-20 steeps
Recommended Vessel
Gaiwan or dedicated raw pu-erh pot
Brewing Tips
Yiwu doesn't need the aggressive brewing that Laobanzhang does. Let the honey sweetness unfold naturally across many steeps. The floral notes appear more in later steeps. Good Yiwu should have a viscous, soup-like texture.