2015 YANG CHUN SAN YUE (raw)
China - Yi Wu Shan mountain, Xishuangbanna county, Yunnan province
Yang Chun San Yue means ‘spring time march’ and this tea was produced specially for the Year of the Goat in 2015.
The large tea leaves are from ancient trees of over 100 years old, and were hand picked in the mountains of Yi Wu. This tea is a blend of ancient arbour Yiwu tea leaves which give a full and balanced character. The recipe goes back to the days when the Yi Wu villages were rarely differentiated from each other and the tea was blended without regard to the location but achieved a tea of excellent quality.
The tea was handpicked in Spring 2015, air dried, pan fried, steamed and then pressed using stone moulds in the traditional way. The resulting tea has a delightful fresh aroma and a comforting smooth taste without any bitterness.
We recommend using between 5g to 8g per serving. Traditionally the first infusion rinses the tea and is discarded. Pu erh does not require a long infusion time, no more than five seconds for each brewing. Break off pieces from the tea cake using a letter opener or similar shaped knife, before infusing in a Gaiwan or teapot.
An affordable, high quality Yi Wu tea that will benefit greatly from further ageing.
- Name:
- 2015 YEAR OF THE GOAT (raw)
- Chinese Name:
- 羊春三月 YANG CHUN SAN YUE
- Origin:
- Yi Wu Shan mountain, Xishuangbanna county, Yunnan province
- Harvest:
- Spring 2015
- Pressed:
- 2015 - Chang Yan Tea Factory Puerh City
- Picking standard:
- One bud with two leaves
- Dried tea colour:
- Green
- Aroma:
- Grassy, fresh tea forest perfume
- Liquor:
- Golden yellow
- Taste:
- Smooth, sweet, refreshing, no hint of bitterness
- Time of day:
- Any time
- Brewing:
- Multiple, 7x and more - to taste
Brew the perfect cup of
YANG CHUN SAN YUE
- 5 - 8 g / 300 ml
- 100 °C
- 3 - 5 minutes
Share this product:
Yang Chun San Yue means ‘spring time march’ and this tea was produced specially for the Year of the Goat in 2015.
The large tea leaves are from ancient trees of over 100 years old, and were hand picked in the mountains of Yi Wu. This tea is a blend of ancient arbour Yiwu tea leaves which give a full and balanced character. The recipe goes back to the days when the Yi Wu villages were rarely differentiated from each other and the tea was blended without regard to the location but achieved a tea of excellent quality.
The tea was handpicked in Spring 2015, air dried, pan fried, steamed and then pressed using stone moulds in the traditional way. The resulting tea has a delightful fresh aroma and a comforting smooth taste without any bitterness.
We recommend using between 5g to 8g per serving. Traditionally the first infusion rinses the tea and is discarded. Pu erh does not require a long infusion time, no more than five seconds for each brewing. Break off pieces from the tea cake using a letter opener or similar shaped knife, before infusing in a Gaiwan or teapot.
An affordable, high quality Yi Wu tea that will benefit greatly from further ageing.
