Ma Hei Raw Pu-erh
Origin & Legacy
As the oldest village in Yiwu's tea mountains, Ma Hei has been the heart of "Yiwu Zheng Shan" since imperial times. For centuries, its teas have defined:
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Tribute-grade Pu-erh for Qing Dynasty emperors
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Legendary "Hao Ji" and "Yin Ji" vintage eras
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Modern Pu-erh renaissance
Terroir
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Ancient tea forests nourished by iron-rich red soil
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Microclimate: Morning fog + afternoon sun = slow sugar accumulation
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Handpicked at dawn during early spring for peak aroma
Tasting Notes
Appearance
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Dry Leaves: Jade-black strands dusted with frost-like pekoe
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Liquor: Phoenix-eye amber—glowing with golden refraction
Aroma
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Dry Tea: Osmanthus blossoms preserved in wild honey
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Brewed:
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1-3 steeps: Hyacinth and pear blossom
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4-6 steeps: Stewed yellow plum + vanilla orchid
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Cold Cup: Crystallized ginger honey
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Flavor
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Attack: Lavender-infused cream—zero astringency
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Mid-Palate: Mango-sticky-rice sweetness
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Finish: "Silk-road spice" (cardamom + white pepper) lingers 15+ minutes
Mouthfeel
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Texture: Warm coconut oil viscosity
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Qi (Energy): Calligraphy-brush strokes—gentle but bone-deep
Uniqueness
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"Imperial Blueprint": The reference standard for classic Yiwu profile
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Aging Curve: Over 20 years, evolves from floral lace → aged parchment → liquid antique gold
Details
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Origin: Ma Hei, Yiwu, Yunnan, China
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Cake Weight: 357g
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Harvest Date: March 2018
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Production Date: April 2025
Perfect For:
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History keepers preserving Pu-erh's DNA
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Texture hedonists addicted to "voluptuous slimness"
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Time alchemists—its tannin-sugar lattice ensures eternal evolution