White Pu-erh Tea Cake

White pu-erh is a relatively recent addition to the tea world, becoming more accessible around the year 2000. Before that, white teas were produced in such small amounts that experimentation was limited. Traditionally, white pu-erh was reserved for China’s elite, including government officials and tea enthusiasts in Hong Kong and Macau. Expert artisans carefully select the buds and top leaves, ensuring each leaf meets high standards of color and shape. The tea undergoes a gentle fermentation before being molded, steamed, packaged, and stored. When brewed, it offers layered flavors of musk, earth, moist moss, rain-soaked leaves, and delicate orchid, finishing light and smooth. While its aging potential is still being explored, experts expect it to develop a sweet, refined, and earthy character over time. Its mild flavor makes it a great choice for those new to pu-erh, enjoyable both now and as it ages.

Ingredients:

White Pu-erh Tea

Brewing Instructions:

Break off a small amount of tea

Measure 2 tsp per cup (8-10oz)

Add 212° water

Western style: Steep 7-10 minutes

Gongfu style:  Steep first infusion 1 minute, 2nd infusion 20 seconds, 3rd infusion 50 seconds, subsequent infusions about 2 minutes

Remove tea leaves and enjoy

Multiple steeps encouraged