Baiying Mountain – Raw Puerh Tea Cake

$30.00

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1 reviews

This raw Pu-erh tea from Lincang, Yunnan is made from Yunnan large-leaf cultivar harvested in spring 2019. It offers a clean and vibrant character with medium caffeine and a rich, layered texture. Suitable for experienced tea drinkers as well as those exploring aged raw Pu-erh with depth, sweetness, and long-lasting complexity.

The aroma is floral, fruity, and elegant, with notes of plum and fresh mountain air. The liquor feels thick, smooth, and full in the mouth, showing strong intensity and viscosity. A lingering huigan develops gradually with noticeable salivation, lasting sweetness, and evolving complexity through multiple infusions. The taste remains balanced, stable, and refined from beginning to end.

Carefully processed using traditional sun-drying techniques, this tea preserves the lively character of raw Pu-erh while allowing natural aging to develop over time. The craftsmanship highlights clarity, structure, and the transformation potential valued in Yunnan tea culture. 

Traditional Gongfu Style 

Use a Gaiwan with a tea-to-water ratio of 1:25. Brew with freshly boiled water at 100°C (212°F). Do not cover with the lid. Pour water in a thin, steady stream directly onto the tea ball. Once the tea begins to open up, pour out the liquor right away—no need to let it steep. The first infusion can be consumed. For the second infusion, avoid pouring water directly onto leaves. Again, do not let the tea steep—pour out the liquor immediately. After each infusion, make sure to pour out all the tea completely to avoid bitterness or astringency.