Post-fermented Tea Cake

2009 Liu Bao Bing Cha

Origin: Guangxi, China

Smooth, earthy, with a sweet finish.
300 grams (10.6 oz).


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About 2009 Liu Bao Bing Cha:

Our 2009 Liu Bao Bing Cha is a post-fermented tea from Guangxi, China.

“Bing cha” means “cake tea” and refers to the compressed, disc shape of the tea. Making tea cakes is a traditional art form which originated as a way to transport tea long distances from the remote mountains regions where it was grown.

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 further ferment over time.

Approximately 300 grams / 10.6 ounces.

Ingredients: Black Tea Leaves.

Flavor Profile:

Smooth, earthy, with a sweet finish.

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 InfusionsQuantity of Leaf (tsp / 8oz water)
200°F (93°C)1-34-51-2

Videos and Links:

Guangxi Map