How Does Sheng Pu'er from Yiwu Taste? Understanding Yiwu Terroir

[@Spiritchaser93]

Hi, I would like further information about what separates the soft Yiwu from aggressive Menghai based on soil differences and sun/rainfall.

[@LL-bl8hd]

One of the best teas I ever had was from Yiwu.

[@jujuvonpinega]

You always make me want to drink more tea)) Nice follow-up explanation about Puerh terroir.

[@nannuoshan]

I will take that as a compliment :-) As long as you drink good tea, I am glad prompting you to drink more!

[@philiplee8168]

Bulang (Laobanzhang) described as the King of Puer whilst Yiwu is described as the Queen - both have power in abundance but express it very differently.

[@nannuoshan]

Hi Philip, certainly, that's a nice way to describe it; I heard the comparison before. Somewhat similar to another classic comparison for yan cha: Rougui being the Man of Yan Chas and Shui Xian the Woman.

[@DNS-FRANK09]

You should come back to this tea it's aged even more now

[@AhimSaah]

Why is this tea so expensive, it's 1,23€ per gram. Ever since I started drinking Puer 3 years ago the teas have just been getting more and more expensive. I used to pay like 0,3€ per gram for a top quality Shang. I don't know what to think about this?

[@nannuoshan]

The price of Pu'er has been rising since the end of the 90s with a pick in 2007, when there was a crash of the market. It recovered quickly though and, despite a little crash few years later, the prices kept rising steadily. To understand better the Pu'er hype, have a look at this video: kzbin.info/www/bejne/hquvnZudgLmHf5o As for our Yiwu 2014, the price is a combination of a few factors: high-end gushu material 100% from Yiwu and the rare occurs ce of ageing in the place of origin. This tea aged in yiwu till spring 2019... and afterwards in our warehouse in Berlin.