2013 Yiwu Spring Raw Pu-erh Tea Cake – 357g Aged Sheng Puer 易武生茶

2013 Yiwu Spring Raw Pu-erh Tea Cake – 357g 易武生茶

A mature 2013 Yunnan raw Pu-erh / sheng puer from the Yiwu tea area, made from Xishuangbanna large-leaf sun-dried tea material and traditionally stone-pressed into a 357g Seven Sons cake. More than a decade of rest has softened the youthful edge of the tea while preserving the sweetness and elegant structure associated with Yiwu-style sheng.

Tea type: Raw Pu-erh / Sheng Puer
Year: April 2013 spring tea
Origin: Yiwu, Xishuangbanna, Yunnan
Format: Traditional stone-pressed round tea cake
Net weight: 357g

Taste & aroma

The liquor is clean and bright with a mellow sweet profile, gentle floral and honeyed notes, and a smoother structure than a young raw Pu-erh. Repeated infusions reveal a soft returning sweetness and a long, composed finish.

How to brew

Gongfu: Break off 6–8g and use a 100–150ml gaiwan or small teapot. Brew with 95–100°C / 203–212°F water. Rinse briefly, then start with an 8–12 second infusion and increase later steeps gradually.

Everyday teapot: Use around 4–5g per 300ml of hot water and steep for 2–3 minutes. Re-steep several times, adding time as the compressed leaf opens.

When to drink

This aged raw Pu-erh is especially enjoyable from late morning through the afternoon, when its mellow sweetness and evolving texture can be followed across multiple brews. It also works beautifully for relaxed weekend gongfu sessions and comparative Yiwu tastings.

Food pairing

Pair with fresh fruit, lightly roasted nuts, almond biscuits, steamed dumplings, mild cheeses or lightly sweet pastries. Delicate foods keep the tea’s clean sweetness and aged floral character in focus.

Storage & aging

Keep the cake in a clean, dry, ventilated and odor-free environment away from direct sunlight and excess humidity. Store in breathable tea paper, a dedicated tea box or suitable Pu-erh storage. Stable conditions allow the tea to continue developing gradually in aroma and texture.

Tea-room styling & gifting

The minimalist white wrapper and bold Yiwu calligraphy suit New Chinese, Zen, wabi-sabi and collector-style tea interiors. Display one wrapped cake beside celadon, Yixing clay or dark timber. The 2013 vintage also makes it a strong gift for drinkers exploring mature raw Pu-erh.

FAQ

Is this raw or ripe Pu-erh?
This is raw Pu-erh / sheng puer.

What year is it?
April 2013 spring tea.

How much does one cake weigh?
357g.

How is it pressed?
It is presented as a traditionally stone-pressed Seven Sons tea cake.

What does it taste like?
Mellow and sweet with gentle floral-honeyed notes, restrained bitterness and a smooth aged finish.

Can it continue aging?
Yes. Keep it clean, dry, ventilated and protected from strong odors, direct light and excess humidity.