Never judge a pu er by it’s cake. If you think a tea cake is a cake made with sugar and tea you would be 50% correct. A tea cake, generally made with pu er, is made by pressing leaves together to form a circle. Pu er is unique in that it is actually a subcategory of dark tea.
Don’t know what Dark tea is? Go to Google and prepare to have your mind blown! Moving on, I’ve been breaking the cake apart with a knife but I now realize I should probably be using something more akin to a flathead screwdriver. The wrong method can create finer pieces.
Of course, I’m a noob when it comes to pu er in general so this is all a new learning experience for me. As far as flavor goes I find it earthy. Dry forest floor. Very little astringency. Pu er is a very forgiving tea. The suggested steep time is 10 seconds for Gong fu method and 30 seconds for American style.
Luckily if you are forgetful or easily distracted *ooo shiny* you can be assured that it won’t become overly tannic.
Want to Know More About This Tea?
Leaf Type: Pu Er
Where to Buy: Verdant Tea
Camellia crassicolumna is a close relative to the tea plant, growing wild in the forests of Qianjiazhai alongside Camellia sinensis var. assamica and many other near-relative species that are even now being categorized by botanists. Crassicolumna grows distinctively tall, making it very difficult to pick, but the payoff is a deeply complex spice-forward flavor, and intense lingering sweetness, all without caffeine. When finished like sheng pu’er, Camellia crassicolumna ages just like tea into deeper complexity.
Mr. Zhou blended the giant crassicolumna leaves with about 10% tea flowers picked from wildly propagated Camellia sinensis var. assamica plants. These flowers add a tiny amount of caffeine back into the mix, but also add deep sweetness and a sunny marigold profile, rounding out the crisp edge of the Crassicolumna with layers of sweet deep complexity.