Pu erh-Steep Mini Pu-erh Tea-cake with Yixing Purple Clay Teapot

Have you ever tried a mini tea cake made from high-level material sourced from broad-leaved wild tea trees? This traditional court recipe dates back to 2002, making it over a decade old. Let's delve into the unique experience of brewing and savoring this vintage tea cake.

How should you prepare the tea cake?

To fully appreciate the flavors locked within this tea cake, place a single piece into a Gaiwan or Zi Sha Pot. Rinse it with 100 ºC hot water 1-2 times to loosen the leaves for the first steeping.

What can you expect from the first cup?

After steeping for 20 seconds, you'll be greeted with a thick, smooth infusion. The tea will exhibit a beautiful orange color with pu-erh tea oil glistening on the edge. The aroma is clean and devoid of any fishy hints. As you take a sip, you'll notice a smooth texture with a hint of sweetness lingering on your palate. This well-stored ripe tea cake offers a truly delightful experience.

How should you adjust the steeping time for subsequent infusions?

For the following cups, increase the steeping time by 10-20 seconds to extract more flavors from the tea cake. However, it's important to note that this particular tea cake may not be as durable as others in terms of the number of infusions it can withstand.