From Yiwu’s Mahei Village to Your Cup
I first walked the ancient tea gardens of Mahei in the autumn of 2019. The village sits deep in the Yiwu mountains, surrounded by camphor forests and old groves that have never seen chemical inputs. The 2024 spring harvest was generous — leaves plump with energy after a mild winter. I worked directly with a third-generation family that picks only before the Qingming festival, ensuring the peak of sweetness.
Why a 100g cake? I’ve carried full 357g bings across borders for years, but many drinkers — whether in Moscow, Ulaanbaatar, or New York — want to experience a place without committing to a full cake. This compact format holds the same pressing quality, same leaf grade, just less weight. It’s ideal for daily sessions or as a travel companion.
Each cake was stone-pressed slowly in a small workshop, preserving the integrity of the buds and the slender Mahei leaves. The result is a sheng that expresses the hallmark Yiwu softness — fruit-forward yet grounded, with a honeyed huigan that lingers like a quiet melody. I’ve cellared a few myself; in two to three years under dry, airy conditions, the apricot notes will deepen and the camphor will emerge more fully. For now, drink it fresh and watch it transform.