2019 Chaze Bai Fu 'Hundred Blessings' Ripe Pu Erh Cake 357g
2019 Chaze Bai Fu 'Hundred Blessings' Ripe Pu Erh Cake 357g
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It's rare to encounter a ripe pu-erh tea like this, with its incredibly rich, sticky texture. While the thickness is moderate, this stickiness that completely coasts your palate, we would describe as quite insane. Just this feature makes it one of our favourite ripe pu erh tea cakes from the Dai minority region in Xishuangbanna, Yunnan.
The tea cake is crafted from a refined blend of tea leaves and golden buds, meticulously processed into loose tea (mao cha) and gently post-fermented to achieve a balanced flavor. The cakes are loosely compressed, allowing you to break them apart easily, even with your hands if a tea knife isn’t available.
The flavor is wonderfully comforting, with sweet notes of dates and caramel. As you continue steeping, subtle hints of rice and mint emerge, adding complexity to your gongfu brewing session. This isn’t a heavily fermented or overly robust ripe pu erh; instead, it offers a gentle earthiness, free from any smokiness or strong spice flavors.
While, we recommend to start out steeping it at full temperature, this ripe pu erh tea is also quite suitable to steep at lower temperatures (80-90º), compensated with a longer steeping time. Its endurance is remarkable, only starting to become milder in taste after 8 steeps. The same tea leaves can easily be brewed for 14 times.
We only managed to obtain 28 cakes of this tea, and once sold out it won't be restocked. Thus, we recommend you to order a sample or a single cake first, and stock up if this is the right ripe pu erh tea for you.
Origin
Origin
- Year: 2019
- Season: Spring
- Origin: Xishuangbanna, Yunnan
- Leaf grade: ancient tree (gu shu)
- Varietal (cultivar): large leaf Assamica (Da Ye Zhong)
- Production date: 22 May 2019
- Batch: 1
- Compression: loose
- Type: ripe (shou)
- Brand: Chaze
- Series/recipe: Bai Fu
- Shape: pu erh tea cake
- Weight: 357g
How to Steep
How to Steep
How to make Bai Fu 'Hundred Blessings' ripe pu erh tea?
There are two methods to prepare this pu erh tea cake:
Gongfu method
Brew 5 gram with 100 ml of water at 100°C. Steep for 10 seconds for the first few infusions. Afterward, gradually increase the steeping time.
Western method
Steep 3 gram with 500 ml of water at 100 °C. Apply a brewing time of 1.5 minutes and add 1 minute for each next infusion.
Shipping, Returns & Payment Methods
Shipping, Returns & Payment Methods
Delivery time: 1-10 day EU delivery. For estimates per country, please visit the shipping info page at the bottom of our website.
Import taxes?: because we ship from our EU warehouse, you will NOT be charged import taxes upon delivery if you're based in the EU. All taxes are already included in our prices.
Free shipping: available for orders over €59 for The Netherlands/Belgium, €80 for other EU countries (excluding Portugal & Hungary) & UK, and over €100 for other countries.
Returns: orders can be returned for a refund within 30 days. Products should returned in unopened, unused condition.
How this ripe pu erh tea is made
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Picking
Tea leaves are hand-picked in the morning.
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Withering
The leaves are spread on bamboo trays to wither.
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Fixation
The withered leaves are heated to halt oxidation.
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Rolling
Tea leaves are rolled to release their aroma.
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Sun drying
Rolled leaves are spread on bamboo mats to sun-dry.
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Fermentation
The leaves are post-fermented in a controlled environment.
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Pressing
The post fermented tea is steamed & compressed.
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Packaging
The compressed tea is wrapped in paper & packed in boxes.
