Yunnan Yiwu Bohetang Raw Pu-erh Tea Cake (357g)

Within Yiwu — already one of Yunnan’s most celebrated raw pu-erh origins — Bohetang occupies a quietly elevated position. This small, forest-dense village sits at higher elevation than the surrounding Yiwu flatlands, producing leaves with a more composed, refined aromatic profile: less flamboyant than some Yiwu sub-regions, and more defined by a persistent, graceful qing xiang that rewards patience and attention.

This 2021 Raw Pu-erh Tea Cake is sourced from Bohetang’s old tea gardens and stone-pressed in the traditional format. At five years from pressing, it sits at the threshold between youthful vibrancy and early complexity — an ideal window for those who want to experience a fine Yiwu sheng in its most expressive early phase, or begin a long-term cellaring journey.

• Refined Qing Xiang — Clean Floral Elegance — Bohetang’s defining aromatic signature is its qing xiang: a clean, fine-grained floral fragrance with notes of fresh white flowers, cool forest air, and faint sweet hay. It opens on the rinse and persists across every steep — delicate, consistent, and unmistakably Yiwu.
• 2021 Harvest — Vibrant, Structured, and Age-Ready — Five years from pressing, this cake retains the brightness and energy of a young sheng while showing early signs of integration: a slight softening of the tannin edge, the first hints of depth developing beneath the floral top note. Now is an ideal time to open a cake — or to put one away.
• Bohetang Terroir — Elevation and Forest Character — The higher elevation and dense canopy coverage of Bohetang’s gardens create a microclimate that produces leaves with more mineral precision and aromatic clarity than lower-altitude Yiwu material. The result is a sheng with a particularly clean, focused expression.
• Evolving Flavor from First Steep to Last — Early steeps: white flower, fresh melon, and a whisper of cool mineral. Mid-session: honeysuckle, light apricot, and a gentle grain sweetness. Finish: long and clean, with a soft floral huigan that returns slowly and lingers well beyond the cup.
• Traditional Sun-Dry & Stone-Press Craft — Processed without artificial heat or intervention: sun-dried to lock in volatile aromatics, hand-sorted for leaf quality, and stone-pressed at the correct density for long-term transformation. Wrapped in traditional cotton paper for continued aging.

• Vessel: Porcelain gaiwan (best for preserving delicate floral aromatics)
• Leaf-to-water ratio: 5–7g per 100ml
• Water temperature: 195–203°F / 90–95°C
• Rinse: 1 quick rinse (5 sec), discard
• Infusion time: 10–15 sec for early steeps; extend gradually
• Steepings: 10–15+ steeps per session

• 2–3g per 8oz (240ml)
• Water: 195°F / 90°C
• Steep: 2–3 minutes
• Can re-steep 2–3 times

• 4g per 500ml cold water
• Refrigerate overnight (8–12 hours)
• Strain and serve over ice — delicate, clean, naturally sweet with a long floral finish

Q: What makes Bohetang different from other Yiwu sub-regions?
Bohetang sits at a higher elevation within the Yiwu area, with denser forest coverage and a cooler microclimate. This produces leaves with a more refined, precise aromatic character — the qing xiang here is particularly clean and focused compared to lower-elevation Yiwu material, which can be broader and warmer in profile.

Q: Is a 2021 sheng ready to drink?
Yes. At five years from pressing, this cake is in an excellent early drinking window. The initial sharpness of a newly pressed sheng has softened; the qing xiang is fully expressive and the structure is present without being aggressive. It will continue to develop significantly over the next 10–20 years with proper storage.

Q: How does Yiwu sheng compare to Banzhang or Bingdao?
Yiwu is known for elegance over power — softer tannins, a rounder body, and a warm, floral aromatic character. Where Banzhang commands with intensity, Yiwu — and Bohetang in particular — draws you in with refinement. It is widely considered one of the most approachable and food-friendly raw pu-erh origins.

Q: How should I store the cake?
Store in a cool, dry, well-ventilated space away from direct sunlight and strong odors. Avoid airtight containers — sheng pu-erh requires gentle airflow to age correctly. An unsealed ceramic crock or unglazed clay vessel in a stable environment is ideal.

Q: How many sessions does one cake yield?
At 5g per gongfu session with 10–12 steeps, a single 357g cake yields approximately 70+ brewing sessions.

ovanyu sources each Bohetang cake with direct traceability to village origin — selected for the purity of its qing xiang, the integrity of its leaf, and the elegance that defines the finest Yiwu sheng.

1. Order Processing Time: How many business days does it take to pack and ship an order?
   Orders will be shipped within 1–3 business days of successful placement.
2. Shipping Time: What is the estimated delivery time for major destination countries/regions?
   USA: 7–12 business days; Europe: 7–12 business days.
3.  Shipping Policy: Is shipping free for orders over a certain amount (e.g., over $59), or is there a flat shipping fee?
   Free shipping on orders of $59 or more; a $15 shipping fee applies to orders under $59. Subscription items ship for free.

We offer a 14-day return policy, meaning you can request a return within 14days of receiving your item.

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Exchanges
The fastest way to ensure you get what you want is to return the item you have, and once the return is accepted, make a separate purchase for the new item. EU 14-Day Cooling-Off Period
Notwithstanding the above, if the goods are being shipped to the EU, you have the right to cancel your order or return the items within 14 days without providing a reason. As previously stated, returned items must be in the same condition as when you received them—unworn or unused, with tags intact, and in their original packaging. You will also need to provide a receipt or proof of purchase.

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