In the world of Pu'er Tea, there are two mountains that are always at the center of discussion: one is Bulang in Menghai, and the other is Yiwu in Mengla.
Yiwu is a historical focal point in the world of Pu'er tea, not only due to the many old-established brands that once convened here but also because the iconic “Seven Sons Cake” originated from this place.
“Yiwu is the starting point for tea drinkers and the end goal for tea connoisseurs.”
You must have heard this saying if you Drink Pu'er tea. Regardless of whether we look at history or the present, Yiwu has never been short of fine teas. But what exactly makes Yiwu tea so good?
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Firstly, the one that was on par with Old Banzhang in terms of reputation was Yiwu, with the saying, “Banzhang is the king, Yiwu is the queen.”
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The most prominent feature of Yiwu tea lies in its fragrance and softness, especially its softness, which is in stark contrast to the domineering nature of Old Banzhang. This makes it very beginner-friendly. The taste of new Yiwu tea is very gentle, with a delicate body and high density of tea essence, tasting sweet right from the first sip.
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However, after being stored for 5 years, 10 years, or even longer, the taste of Yiwu tea takes on another form. It becomes rich and full-bodied, with a thick and viscous broth, ample tea energy, and a powerful presence. What's surprising about Yiwu tea is its transformation over time, which is why it's also known as the “King of Transformation.”
To uncover the secret behind Yiwu tea's “gentle yet powerful,” “soft yet not thin” character, our tea channel mall tea selection team came to Yiwu and found it—the Green Bud of Yiwu.
It's often said that behind every mountain is a variety, and at the core of Yiwu is the Green Bud tea.
The reason for the “one hundred mountains, one hundred flavors” in Pu'er tea lies in the fact that different tea mountains have different geographical climates and Soil environments. However, more importantly, the tea Tree varieties in different regions also vary.
Variety is determined by genetics. These various large-leaf tea tree varieties, distributed across different regions, along with the unique terroir and characteristics of each variety, lay the foundation for the diversity of raw materials in Yunnan's tea-producing areas.
Thus, differences in tea tree varieties cause variations in the flavor of Pu'er tea. The Yunnan large-leaf variety can be further divided into 23 species and three variants. The Green Bud of Yiwu is one of these.
The Green Bud of Yiwu, also known as “Yiwu Large-Leaf Tea,” is found in villages such as Mahhei, Luoshuidong, Tongqinghe, Bohe Tang, and Guafengzhai in the town of Yiwu, Mengla. It is a sought-after “star variety” among many tea enthusiasts.
The content of polyphenols in the Green Bud of Yiwu is lower than that of the large-leaf variety from Menghai, making Yiwu tea less stimulating and sweeter. However, the catechin content in the polyphenols of the Green Bud of Yiwu is the highest among all ancient tea trees, giving it excellent aging potential. The water-soluble extract content is generally around 48-50%, higher than that of Bingdao tea and slightly lower than that of Old Banzhang ancient trees. Therefore, Yiwu tea is soft and refined upon first sip, with a fuller mouthfeel becoming more evident over time as it ages.
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