Floral Charm Raw Pu-erh Cake (2025)

Floral Charm Raw Pu-erh Cake (2025)

8g (1 pouch)
$6.25
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Floral Charm Raw Pu-erh Cake (2025)
  • Floral Charm Raw Pu-erh Cake (2025)
  • Floral Charm Raw Pu-erh Cake (2025)
  • Floral Charm Raw Pu-erh Cake (2025)
  • Floral Charm Raw Pu-erh Cake (2025)
  • Floral Charm Raw Pu-erh Cake (2025)
  • Floral Charm Raw Pu-erh Cake (2025)
Floral Charm Raw Pu-erh Cake (2025)

Floral Charm Raw Pu-erh Cake (2025)

$6.25
Details

Wild Forest • Floral • Honeyed Sweetness

Made from first-harvest ancient tree spring leaves from Yunnan, this 2024 release captures the freshness and vitality of early spring.

Aroma

Wild orchid fragrance nurtured by mountain mist.

Taste

The floral notes seamlessly merge into the tea liquor, creating a fragrant, mouth-filling experience. The sweetness is clear and crystalline, reminiscent of rock sugar, with a refreshing and lively character.

Finish

Long-lasting floral aftertaste that lingers gently in the mouth, leaving a cooling and sweet sensation.

Tasting Experience

Aroma – Warm your cup and inhale the fresh floral bouquet.
First Sip – Floral notes integrate effortlessly with the tea liquor, filling the mouth with fragrance.
Aftertaste – Lingering floral sweetness that remains long after swallowing.

Especially suited for those who love floral, honeyed teas with a clean and refreshing profile.
Brewing Guide

What You’ll Need

  • 5–8g Raw Pu-erh tea
  • 100–150ml Gaiwan or small teapot
  • 100°C / 212°F water
  • Fairness Cup (optional)
  • Teacups

1. Warm the Teaware

Pour boiling water into the gaiwan and cups to warm them.

Discard the water.

Warming enhances aroma and stabilizes brewing temperature.

2. Add the Tea

Add 5–7 grams of Raw Pu-erh into the warmed gaiwan.

Gently place the lid on top and let it rest for ~30 seconds.

The warmth of the vessel will begin to awaken the leaves.

3. Aroma Appreciation

Lift the lid and bring it close to your nose.

Take a slow breath.

4. First Brew(No need to rinse)

Pour the water gently along the inner wall of the gaiwan, allowing it to flow down rather than directly hitting the leaves.

Steep for 10–15 seconds, then pour out completely.

5. Subsequent Infusions

Continue pouring along the wall of the gaiwan.

From the second infusion, add hot water and decant immediately.

When the flavor begins to soften, increase each infusion by 5 seconds.

Example rhythm:

  • 2nd–5th: immediate pour
  • 6th: 5 seconds
  • 7th: 10 seconds
  • 8th: 15 seconds
    …and so on.

This Raw Pu-erh can be steeped 10–15+ times.
Shipping

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