A fine intro to raw puer and a great daily-drinker. It has the classic aroma of under-ripened apricots and a cup character of a wild jungle.
Making tea cakes is a traditional art form in Yunnan, China. 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. The processing method for shou puer is sometimes referred to as the Wo-dui (or cooked leaf) style in which the tea ferments using a “wet pile” method to mimic the aging process. The tea is 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.
Cake is approximately 4" in diameter (10.16 cm).
Brewing Instructions
Break off a piece, roughly 1tsp, steep for 4 mins with boiling water.
Jingmai Mountain, Lancang County, Yunnan Province, China
