One Cake Usage: A 400g tea cake can be divided into approximately 60 servings.
One Serving Size: Use 7g of tea with 180 ml of water (lighter brew) or 8g of tea with 175 ml of water (stronger brew).
Water Temperature: 212°F (100°C)
Brewing Time: 5-10 seconds per steep.
Re-steeping: Brew each serving up to 12-15 times, adjusting steep time as needed.
Cold Brew: After steeping, add ice for a refreshing cold tea.

Origin: Wuliang Mountain, Jingdong Yi Autonomous County, Pu'er, Yunnan, China
Harvest: Summer 2006
Tree Age: 100+ years
Tea Age: 19 years (2006–2025)
Aroma: A gentle, balanced mountain aroma with subtle hints of smoke.
Sweetness: The tea liquor has a mild sweetness that gently lingers, complementing its soft and smooth character.
Flavor Depth: ★★★ (Soft and layered)
Mouthfeel: ★★★ (Silky and smooth)
Steeping Potential: ★★★★ (Holds up well to multiple infusions)
Tasting Experience: The first sip reveals a soft, mellow taste with a hint of aged aroma and a touch of gentle smokiness. It has a light bitterness that quickly gives way to a delicate, smooth flavor profile, evoking the calm of a misty mountain morning.

Harvesting: Fresh tea leaves are hand-picked from ancient tea trees on Wuliang Mountain, selecting only the best quality leaves.
Withering: The leaves are naturally withered to reduce moisture, allowing the flavors to develop.
Pan-firing: The leaves are quickly pan-fired to halt oxidation and lock in the tea’s distinctive flavor.
Rolling: The tea leaves are rolled to release their juices, enhancing the flavor complexity.
Sun Drying: After rolling, the leaves are laid out to sun-dry, preserving their unique characteristics and preparing them for shaping.
Steaming & Pressing: The dried leaves are steamed and pressed into traditional tea cake shapes, enhancing their aging potential.
Final Drying: The pressed cakes are air-dried to ensure the perfect moisture level for aging.
Aging: Stored in optimal conditions, the tea is aged for 19 years, developing deeper flavors and becoming more precious with time.