This 2019 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.
“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.
Cake is approximately 4" in diameter (10.16 cm).
Brewing Instructions
Break off a piece, roughly 1tsp, steep for 4 mins with boiling water.