A ripe or "cooked", Shou style Pu-erh cake from the Cangyuan area of Yunnan Province. Cake is 357 grams of texture-rich leaves. Cake was processed using the "Wo Dui" method - a process whereby the leaves are steamed and then stacked to hasten the fermentation of the leaf.
Lot Notes. This bing cha is made from the DaYe varietal, a large-leafed varietal species of Camellia assamica. Varietal grows throughout Yunnan Province, both wild and farmed. In the fermentation process the leaves are exposed to high temperatures and steaming to develop the traditional, sweet flavors and bright colors for which this tea is famous. Cake was produced in 2019.
Tea Facts. Grown at an elevation of 2200 meters. Climate is sub-tropical highland which brings the area gentle temperatures as well as distinctive wet and dry seasons. Harvesting is by hand, commencing in late February into March with successive harvests to the summer months. Cake continues to ferment and develop flavors.
Tasting Notes. Texture of the tea brew is rich and thick. Aroma is earthy, sweet, hints of vanilla. Flavor well-balanced and non-astringent. Tea will age to stronger notes.
Brewing Suggestions. We recommend 5 grams for 8 ounces of water. Use boiling water and briefly rinse the leaves and pour off. If time allows, let the leaves steam for a few minutes, then re-infuse. This will release more flavor and enhance its bouquet. Leaves will yield multiple steeps.
