This Pu-Erh Cake is the green counterpart to the black Tea Cake. The tea in question is a green tea that comes from the southern part of Yunnan and is pressed into a round form just like the black equivalent. In China, the green version of the Tea Classic is called “Sheng”, which means “raw”.
The teas used for these cakes are 2 to 3 years old. The impressive shiny silver tips exemplify the exceptionally worked tea leaves from organic cultivation.
A Tea Cake is a wonderful accessory, a collector’s piece and, of course, a delicious tea for all Pu-Erh connoisseurs!
*from organic cultivation..

 3-5 minutes brewing time

100 °C water temperature

3 teaspoon per litre

This Pu-Erh Cake is the green counterpart to the black Tea Cake. The tea in question is a green tea that comes from the southern part of Yunnan and is pressed into a round form just like the black equivalent. In China, the green version of the Tea Classic is called “Sheng”, which means “raw”.
The teas used for these cakes are 2 to 3 years old. The impressive shiny silver tips exemplify the exceptionally worked tea leaves from organic cultivation.
A Tea Cake is a wonderful accessory, a collector’s piece and, of course, a delicious tea for all Pu-Erh connoisseurs!
*from organic cultivation..

Pi Lo Chun, also known as “jade snails of the Spring” or “jade spirals”, is just about the most valuable tea that is offered by the Taiwanese tea culture. Its striking leaf appearance makes it incomparable: delicate, tightly curled, pine-green spirals with a silver to jade-coloured fluff which has a sleek, almost furry touch to it. Despite its semblance of white tea, Pi Lo Chun is purely unfermented, with a light green shining cup and a distinctly fresh scent. Its flavor is finely aromatic and fruity, with a light touch of sweetness.
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 1-3 minutes brewing time

75° - 80 °C water temperature

4-5 heaped tsp./1 litre