2025 Early Spring Yiwu Linsheng Sheng Pu'er

An early spring loose Sheng Pu’er from Yiwu, offering floral aromatics, honeyed fruit, sweet hay and the soft, lingering character associated with the region.

Tea Profile

Tea Type	Sheng Pu’er (Raw Pu’er 生普洱)
Origin	Yiwu, Xishuangbanna, Yunnan Province, China
Harvest	Early spring 2025
Form	Loose-leaf
Leaf Material	Yunnan large-leaf variety (Da Ye Zhong 大叶种)
Processing	Traditional sun-dried maocha
Character	Floral, sweet and suitable for ageing

Origin and Character

Yiwu is known for Sheng Pu’er that favours texture, fragrance and returning sweetness over forceful bitterness. This first-flush material shows intact bud-and-leaf sets and fine stems, with traditional processing preserving both freshness and future development.

In its youth, the tea is soft and aromatic, with honey, orchard fruit, wild flowers, sweet hay and gentle herbs supported by quiet mineral structure.

Aroma and Flavour

Aroma	Wild flowers, honey, fresh herbs and sweet hay
Liquor	Clear pale gold
Flavour	Orchard fruit, floral honey and gentle herbal sweetness
Mouthfeel	Soft, elegant and lightly coating
Finish	Lingering returning sweetness (hui gan 回甘)

✦ The Astraluna Perspective ✦

Yiwu Sheng is often valued for what it does not force. This tea carries fragrance, sweetness and texture with a quiet hand, allowing the session to develop through suggestion rather than intensity. We chose it for that patient character. It encourages attentive brewing and rewards restraint, making each infusion feel like part of a longer conversation between the leaf as it is now and the tea it may become with time.

Brewing Notes

Method	Leaf	Water	Time
Gongfu	6–7 g per 100–120 ml	95°C	8–10 sec, then extend gradually
Western	3 g per 250 ml	95°C	2–3 min

For a complete method, read How to Brew Sheng Pu’er.

Storage

Store with stable humidity, gentle airflow and protection from sunlight and strong odours. Over time, the fresh floral and hay notes may deepen towards honeyed wood, dried fruit and warmer complexity.