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Gua Feng Zhai Pu'erh Cake | Chinese Raw Pu'er

$74.80

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Pu’er tea 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’erh 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.

Gua Feng Zhai is a village located just south of ChaWangShu in Yiwu Mountain. This particular tea is crafted using leaves sourced from big tea trees that are over 200 years old. What sets Gua Feng Zhai tea apart is its exceptional combination of softness and potency. While Yiwu teas are generally known for their soft taste and high fragrance, Gua Feng Zhai offers an additional dimension with its powerful Cha Qi (tea energy) and a distinct wild note. This makes Gua Feng Zhai a truly exceptional and distinctive tea that is highly sought after by tea enthusiasts.

SKU PUER1001
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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.