Yunnan Qizi Bing Cha - Raw Pu-erh Tea Cake
Tea Description:
Belonging to the post-fermented tea category (Hei Cha), this is an authentic raw (sheng) Pu-erh cake. Prized for its vibrant energy, floral nectar notes, and bold aging potential, it offers a crisp, sweet liquor with an invigorating aftertaste.
💡 Tea Master’s Awakening Tip (醒茶):
For the best brewing experience, gently pry open the outer edges of the cake by hand upon opening and transfer the pieces into a clean, breathable tea canister. Let the leaves rest and aerate for 2 to 4 weeks before steeping. This awakens the compressed leaves, dissipates tight storage aromas, and allows the floral sweetness and bright finish to shine through effortlessly.
Belonging to the post-fermented tea category (Hei Cha), this is an authentic raw (sheng) Pu-erh cake. Prized for its vibrant energy, floral nectar notes, and bold aging potential, it offers a crisp, sweet liquor with an invigorating aftertaste.
💡 Tea Master’s Awakening Tip (醒茶):
For the best brewing experience, gently pry open the outer edges of the cake by hand upon opening and transfer the pieces into a clean, breathable tea canister. Let the leaves rest and aerate for 2 to 4 weeks before steeping. This awakens the compressed leaves, dissipates tight storage aromas, and allows the floral sweetness and bright finish to shine through effortlessly.
NT$2800
Item No.:
3
Inventory Status:
In Stock
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Description
🍃 Yunnan Seven Sons Raw Pu-erh Tea Cake (Sheng Cha)
An iconic post-fermented raw (sheng) tea cake crafted from sun-dried large-leaf varietal leaves, celebrated for its refreshing vitality, sweet nectar undertones, and remarkable aging capacity.
✨ Connoisseur’s Tip: Awakening the Tea (醒茶)
Gently pry apart the outer edges of the cake by hand and store the loose chunks in a breathable tea canister. Allow them to breathe and rest for 2 to 4 weeks before steeping. This aeration step softens any tightness from compression and awakens a smoother, more fragrant cup with enduring sweetness.
