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Yiwu Pu'erh Cake | Chinese Raw Pu'er

$57.20

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Pu’er also spelt Pu'erh is a famous type of Chinese tea. It is made with sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety). Pu’er tea has been produced in Yunnan province for more than 2000 years, but due to its unique origin, history and process of production, it hasn’t spread to other areas until much later; hence it is sometimes referred to as “national treasure tea”. The unique features of this tea are its ageing ability and health benefits. Pu’er is well known for the mellowness, bitterness and sweetness brought by ageing. Other teas can be aged for a few years if taken good care of; however Pu’erh can be aged for decades with a remarkable effect on the caffeine content and polyphenol - antioxidant substances contained within it.

Yiwu, located in the MengLa district of the Puerh tea area, is renowned for its ancient tea tree plantations. This region is characterized by vast wild forests where numerous old tea trees thrive. Yiwu is famous for producing exceptional old tree Puerh tea, particularly in the 15 renowned villages known as the "7 cun 8 zhai." The tea from this area is highly regarded for its soft taste and captivating aroma. Interestingly, some of the old tea trees grow on both sides of the border between China and Laos, adding to the uniqueness of Yiwu tea.

Pu'er is often referred to as a "cake" as it resembles the shape of a cake or a biscuit in Chinese known as "Bing." For Pu'er tea to be sold as "Pu'er" it must be processed in the cake form. Tea Journeys also acquires large quantities of the loose leaf Pu'er known in Chinese as "mao cha" but this would be like the Australians producing sparkling white wine and assuming we can just call it Champagne. in homage to its long standing lineage and history Pu'er needs to be sold in cakes and grown in Yunnan Province for it to be classified as a true Pu'er. Of the regions, we source our Pu'er available to our customers we always source from areas growing without the use of pesticides and chemicals. This is integral to such unspoilt flavours that can be savoured from these highly revered teas.

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To brew Pu'er cake, follow these steps

  1. Break off a small piece of the cake, roughly 5-10 grams, using a tea needle or knife.

  2. Rinse the tea by pouring boiling water over it and then immediately pouring it off. This helps to remove any debris and open up the leaves.

  3. Add hot water to the teapot or gaiwan and steep the tea for 10-30 seconds. The exact steeping time will depend on the age and quality of the tea.

  4. Pour the tea into a cup and enjoy. Pu'er cake can be brewed multiple times, with each infusion offering a slightly different flavor profile.

How is Pu'erh Tea made?

Pu'er tea is made from the leaves of the Camellia sinensis plant, the same plant used to make other types of tea such as green, black, and oolong tea. However, the unique processing method used to make Pu'erh tea sets it apart from other teas.

STEP 1

Harvesting and Withering

Fresh tea leaves are harvested, and then spread out to wither for a few hours. This step allows the moisture content of the leaves to decrease slightly.

STEP 2

Pan-Frying and Rolling

After the leaves have been withered, they are pan-fried in a wok to halt oxidation and remove any excess moisture. Next, the leaves are rolled by hand or machine to create compact balls that are easier to shape and store.

STEP 3

Fermentation

The tea leaves are then left to ferment for an extended period, ranging from several months to years, in a warm and humid environment. This process allows beneficial bacteria and fungi to grow, which gives Pu'er tea its unique flavor, aroma, and health benefits.

STEP 4

Shaping and Drying

After fermentation, the tea leaves are pressed into the shape of a cake, typically with a diameter of 6-8 cm and a weight of 300-400 grams. The compressed tea cakes are then dried in the sun or in a controlled environment to remove any remaining moisture and further age the tea.

STEP 1

Harvesting and Withering

Fresh tea leaves are harvested, and then spread out to wither for a few hours. This step allows the moisture content of the leaves to decrease slightly.

STEP 2

Pan-Frying and Rolling

After the leaves have been withered, they are pan-fried in a wok to halt oxidation and remove any excess moisture. Next, the leaves are rolled by hand or machine to create compact balls that are easier to shape and store.

STEP 3

Fermentation

The tea leaves are then left to ferment for an extended period, ranging from several months to years, in a warm and humid environment. This process allows beneficial bacteria and fungi to grow, which gives Pu'er tea its unique flavor, aroma, and health benefits.

STEP 4

Shaping and Drying

After fermentation, the tea leaves are pressed into the shape of a cake, typically with a diameter of 6-8 cm and a weight of 300-400 grams. The compressed tea cakes are then dried in the sun or in a controlled environment to remove any remaining moisture and further age the tea.