Update: A limited edition of the original loose leaf version of tea before compression, is now available for purchase. Note - this is not a broken cake, but the leaves before compression.

Yiwu Jin Hao 2009 is a newly compressed Shu Pu'er (Ripe Pu'erh) in a medium-sized tea cake, grown in Mengla 勐臘 district, Yiwu mountains, the southest growing area of Pu'er in China.
 
The leaves and buds were plucked in Spring 2009 from level-waist ancient tea trees (Gu Shu 古樹) over 100 years old, aged loose for more than a decade until we got our hands on them and compressed them into 200 gram cakes in the fall of 2021.
 
Unusual tea with a large amount of golden buds known as Jin Hao 金毫 and a second round of aging with compression after 12-year rest, a procedure which involves steaming of the leaves that re-accelerates the fermentation towards improvement and extension of the shelf life of the tea.
 
A mature and well-balanced shu pu'er with a rich profile of earth and sawdust aroma, and juicy red dates and silan notes. Aftertaste is long and sweet. Liquor is semi-clear of earth-brown color.
 
A winter tea recommended for drink after meals, from autumn to spring. Its warming profile and probiotic characteristics contribute to the functioning of the digestive system, heart and blood circulation.
 
A challenging tea that attended our blind tasting club on winter 2021 in its original loose version before compression.