The Yi Wu Zheng Shan cake is produced yearly with the earliest I’ve seen being 2001. The cheapest quoted price for a 2003 cake is MYR 2000 (about USD 500 today). In this regard, the price appreciation for CYH YWZS is on par at least with mass-produced factory puerh.
After about a month of acclimatisation in Malaysia, I finally get to review it. In terms tea fragrance, it has strong sun-dried smell; sweet sugar cane. The tea soup seems to be darker than I remembered YWZS cake from 2014.
The tea soup is thick. Only truly early spring tea with tender tea buds and thick stems will have this quality. The soup coats the mouth smoothly like a thin layer of oil. There is no noticeable bitterness but a tinge of astringency is felt. Once the tea soup leaves the throat, it will return with a sweet huigan. I’ve drank more than 1.5 liters of this tea from a 180ml pot and it’s still going strong. In the later brews, it’s sweet water.

Flavors: Caramel, Floral, Sugarcane

205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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Kuala Lumpur, Malaysia.



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