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Emperor Pu-erh Cake 2008

$36.00

Emperor Pu-erh Cake 2008

  • 漢字 宮廷普洱餅茶

    origin Menghai, Yunnan

    craft pressed

    flavor notes crisp, marzipan

    漢字 宮廷普洱餅茶

    origin Menghai, Yunnan

    craft pressed

    flavor notes crisp, marzipan

    Our Emperor Pu-erh Cake is comprised of small hand-picked young leaves and buds, gathered in Spring of 2008 from Menghai County in Xishuangbanna, the lush tea growing region of Yunnan, China. It’s a region rich in history and in the unique environmental factors ideal for cultivating good quality pu-erh.

    Crafted in a shou, or "cooked" style, these leaves were withered, twisted, and finally roasted to create the "mao cha" or base green stage of a pu-erh, before being heaped together to undergo an accelerated fermentation process. In this way, the pu-erh can be ready to drink in as little as a year, while natural fermentation through aging can take more than 10 years to create the rich, dark flavors pu-erhs are known for.

    This style of crafting imparts a mellow, rich character to the flavor of this pu-erh. We fell in love with the crisp, marzipan finish of this tea on our 2016 sourcing trip, and commissioned it to be pressed into these perfectly portable 100 gram cakes this year.

  • Brewing Guide

    To brew, you'll first need to separate the amount you'll be using from the cake. We recommend the tea pick in our accessories section. Begin by opening the cake from the side, then move the pick back and forth until you're able to flake a piece off, but do not break it into smaller pieces. Although different sizes will flake off, we recommend coming as close to 4 grams as possible.

    As with all well-aged pu-erhs, this tea is very forgiving to brew. We recommend starting with with a short rinse of boiling water, then an initial infusion of 3.5 to 4 minutes. After the leaves have opened up, steep for 2 minutes, adding 30 seconds for subsequent infusions. These longer infusions bring out the marzipan finish we love about this cake.

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