2018 Biyun Hao Yibi Tedagushu
One of the tea areas that Biyun Hao focuses on is in Yibi (易比), a village in the southernmost tip of the Yiwu region. Mr Chen, the proprietor of Biyun Hao, has a long-standing relationship with a farming family here, which enables him to work toward optimal agriculture practices, leaf grading and, especially, processing techniques. Biyun Hao uses traditional production methods: kill-green is done by hand in the wok, then the tea is sun-dried and stone-pressed.
This cake is the 2018 Yibi Tedagushu, which is gushu material taken from an area of particularly large trees within the larger Yibi area harvested by the farmer. We wanted to carry this tea because it is an excellent example of a high quality gushu single-origin production, while still remaining relatively affordable since the region is not quite as famous as some of the nearby villages. Note that since these are the last few cakes available, the wrappers will be in good, but not perfect, condition.