This high-quality Pu erh cake imparts a mild, earthy flavour that is a result of a unique post-fermentation process. The reddish-brown, compressed tea leaves give a dark red brew which is wonderful to enjoy after a heavy meal. Ripened Pu erh tea - also known as ‘Cooked’ Pu erh or ‘Shou’ - is produced by Pu erh experts in Yunnan, China using a specialist method that emulates the ageing process of un-cooked Pu erh teas.
The process approximates the ageing process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions - a technique known as "Wet Piling". This method was invented in the 1970s in response to increased demand for Pu erh teas from the West. The process ensures that the tea leaves develop the same earthy-deep flavour that is caused by years of ageing.
To get the most authentic brewing result, we recommend that you use a Gaiwan and follow the instructions in our Pu erh Brewing Guide.
Store you Pu erh cake in a sealed cardboard box, away from any exposure to odours from cooking.
Year of Production: 2009
Ingredients: Compressed Chinese Pu erh Tea.
*Note: Our Brewing Guidance below is based on the Modern Western Method. To find out how to brew your Pu Erh tea following the Traditional Chinese Method, read our blog post here.
Region & Time of Harvest
This tea is harvested all year round in the Yunnan province of China.
I like the earthy flavour, addicted to it. I bought the loose Pu erh tea in the tea can and I bought this tea cake as well. This tea cake is definitely stronger flavoured. However, it's a bit work to crack the cake and make them into loose tea at the beginning. If you don't mind spending time on this, this is a good tea to choose.