With this lovely cake we celebrate an age-old tradition of mixing raw and ripe pu-erh tea together to create a harmonious blend worthy of aging. Like the famous "Purple Heaven" bricks and cakes from the 80's and 90's, we have blended ripe and raw Pu-erh tea together. The raw and ripe pu-erh both came from the same area as the tea leaves used in our 2016 Spring Mengku Huang Shan cake. The ripe pu-erh is fermented from Huang Shan 2015 spring tea leaves, but both are from the same organic garden!
The addition of raw pu-erh tea to this predominately ripe pu-erh tea cake results in a lovely experience. It's not so different from ripe pu-erh tea, but there is a an additional layer of texture that enhances the overall taste/complexity of the tea but never detracting from it. I tirelessly blended teas together and experimented with ratios to find the best possible outcome. I hope you'll enjoy this lovely tea!
Recommended for longer-term aging!
250 grams per cake, 7 cakes per bamboo tong
Wrapper Design by Meghan Albers (USA)!
https://www.meghanalbersdesign.com/#/yearofthemonkey/
This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues. For a full list of the 191 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.
