2018 Simao Ripe Puer Cake (200g):
Making tea cakes is a traditional art form in Yunnan, China. The leaves of this tea were grown at a high elevation garden on Wuliang Mountain and processed at a Puer factory in Simao, a district in Puer City.
Although it began as a way to preserve tea traveling in caravans over long distances, the art of making Puer tea cakes has continued into modern day. 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.
Ingredients: Puer Tea Leaves.
Full-bodied, smooth and earthy with a slight cherry note.
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.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|