The Yibang Mountains cover 360 square kilometers on the North-East of Xishangbanna. These Mountains are situated on the north part of Liudachashan, The Six Great Tea Mountains. The Mountains join with Manzhushan Mountains on the south, with Gedeng Mountains on the west and come to Yiwu Mountains on the east. The tea trees grow in the 560 to 1950 meters above sea level. These are big wild trees with big leaves (Qiao Mu), and there are old tea gardens with small trees, “xiao qiao mu”. The local people of this area are the Dai, the Yi, the Bulang and the Hani people. They have produced tea since ancient times. In the XVII century Sichuan people moved here and joined local people in tea production. They brought here small leaf trees, tea technologies and lifestyle. During the Qin dynasty Yibang tea was regarded by the Emperor and included into the fee list.
The dry cha bing, tea cake (357 gr), is well compressed and easily crushed. The raw material consists of dark brown twisted leaves and beige-red buds. The aroma of dry tea is mellow, pure with dry fruit tones. The clear liquor has nutty and rose color tint.
The bouquet of brewed tea is mellow, with woody and fruity tones of prunes, apricot and dry pears. The excellent taste is deep, rich, silky with mild sour nuance. There is no any bitterness or astringency. The aroma is rich, warm, with fruity and floral tones. The aftertaste is sweet and refreshing.
This tea is brewed with 95-100°С water in yixing teapot for raw puers or in gaiwan. Take 5gr for 100ml volume vessel. Make quick infusions and gradually increase the time of brewing. Brew this way 12 times.
This is the highest quality excellent tea. It has a strong energetic effect and “natural mountain breath”, “Cha Qi,”. It has the perfect taste and long lasting meditative effect.
