Made from tender, spring grown leaf tips in Manjing Mountain, Yunnan. This is a green ‘sheng’ style puer that we have been aging since 2006. It is conducive to further aging.
Making tea cakes is a traditional art form in Yunnan, China. Although it is a form popular for making Puer teas, in recent times, other type of teas (green, black) are also being made into cakes. Tea cake-making is a multi-step process. First, the freshly plucked tea leaves are withered, roasted and sun dried to make Mao-Cha or “rough tea”. The rough tea is then steamed and molded into the tea cake shape using stone weights (traditional method) or a simple die press (modern method). Cakes are hand wrapped in paper in the final step.
Green tea and black tea cakes are generally ready to be drunk soon after their crafting, however, if aged well, a green or black bing cha will come to life in new ways over time. We have found Portland to be an excellent environment for aging bing cha. The aging environment requires fresh air, moderate to warm temperatures, and humidity so that the tea will ferment over time. With each passing year, the tea develops new characteristics and complexity.
Brewing the tea cake is fairly simple. Break off a small piece (equal to the size of a teaspoon), and brew as you would with loose leaf tea. Brew using 195F temperature water for five minutes. The leaf can be re-steeped at least two times.
Size: Approximately 5″ diameter
Weight: 150 grams
Servings per cake: 40
Flavor Profile: Cooling, menthol aroma with light smokiness.
Ingredients: 100% Organic Puer Tea Leaves.