Old-Tree Ripe Pu-erh Tea Cake – Aged Wood, Red Date & Sticky Rice

Made from richly structured old-tree tea leaves, this ripe Pu-erh tea cake has undergone pile fermentation followed by dry storage, allowing the fermentation character to recede and a calm, mature aroma to emerge. The result is a deep yet approachable tea with a thick, glutinous texture and clean aged sweetness.

Tasting Profile

• Aroma: Rich aged and woody notes woven with red date and a light sticky-rice fragrance, clean and free from off-notes.
• Liquor: Deep, brilliant red with an amber-wine appearance and a glossy sheen.
• Palate: Thick, smooth, and glutinous, with clear mellow sweetness. Rounded rather than thin, it develops a gentle returning sweetness and a long, mature finish in the throat.
• Infusion: Excellent endurance, retaining body through more than ten infusions. The spent leaves are evenly brown-red, supple, and resilient.

Its mellow, easy-drinking profile makes it a welcoming choice for everyday sessions, gifting, and those beginning to explore ripe Pu-erh.

Brewing Guide

For a 110 ml gaiwan, use 7–9 g of tea with boiling water. Rinse twice. Steep the first three infusions for 5–10 seconds and pour promptly, then gradually extend the infusion time.

Storage

Store in a dry, dark, well-ventilated place away from strong odors. With continued dry storage, the mature aroma can become deeper while the liquor grows softer and more integrated.