About 2017 Shou Puer:
This 2017 shou bing cha is a Wo Dui “cooked style” Puer cake from southern Yunnan. Wo means “wet” and Dui translates as “stacked” or “piled in layers” and refers to the unique technique used to post-ferment the leaf and enhance the mellowing of a Puer tea. This comes from our grower in Cangyuan, the western part of Yunnan. We have been aging this cake here in Portland and it is very ripe for drinking enjoyment.
“Bing cha” means “cake tea” and refers to the compressed, disc shape of the tea. Making tea cakes is a traditional art form in Yunnan, China. It originated as a way to transport tea long distances from the remote mountains regions where it was grown.
Puer tea must undergo some aging for best flavor. Over a period of years, a puer tea will become more pleasant in flavor, with some of its strong notes mellowing out nicely over time. We have found Portland to be an excellent environment for aging puer bing cha. The aging environment requires fresh air, moderate to warm temperatures, and humidity so that the tea will further ferment over time.
Ingredients: Puer Tea Leaves.
Size: 7″ diameter
Weight: 357 Grams
Flavor Profile:
Milky, smooth and warm with pleasant notes of barley. Pairs well with a number of cuisines, including sweet-and-sour dishes, spicy foods, and more.
Brewing Instructions:
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
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.
| Water Temp °F (°C) | Steep Time (minutes) | Number of Infusions | Quantity of Leaf (tsp / 8oz water) |
| 200°F (93°C) | 1-3 | 4-5 | 1-2 |
