One Cake Usage: A 357g tea cake can be divided into approximately 50 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 10-12 times, adjusting steep time as needed.
Cold Brew: After steeping, add ice for a refreshing cold tea.

Origin: Baoshan, Lincang, Pu'er, and Xishuangbanna, Yunnan, China
Harvest: Summer 2006
Tree Age: Average 300+ years
Tea Age: 19 years (2006–2025)
Aroma: A harmonious blend of floral notes, fresh fragrance, honeyed sweetness, and woody smokiness, creating a complex, full-bodied aroma.
Thickness: ★★★★★ (Rich, dense, and full-bodied)
Smoothness: ★★★★ (Silky, smooth texture)
Moisture: ★★★★★ (Refreshing, long-lasting mouthfeel)
Sweetness: ★★★★ (Balanced sweetness that develops over time)
Richness: ★★★★★ (Deep, mellow, and well-rounded flavor)
Tasting Experience: The first sip reveals a full-bodied, silky texture, coating the palate with a refreshing richness. The tea's sweetness and moisture emerge quickly, evolving into a lingering, mellow sweetness that offers a deep, natural connection to nature. The finish is balanced and smooth, leaving a lasting, harmonious impression.

Harvesting: Hand-picking mature leaves and buds from ancient trees in Baoshan, Lincang, Pu'er, and Xishuangbanna.
Withering: Sun-drying the fresh leaves to reduce moisture to around 70%.
Pan-firing: Quickly pan-firing to halt oxidation and lock in flavor.
Rolling: Rolling to release the tea's juices and enhance flavor complexity.
Sun Drying: Sun-drying the leaves to further reduce moisture.
Moistening: Lightly moistening the dried leaves to prepare them for fermentation.
Wodui Fermentation: Piling and fermenting the moistened leaves for several weeks, developing the tea’s mellow flavors.
Steaming & Pressing: Steaming the fermented leaves and pressing them into tea cakes.
Final Drying: Air-drying the pressed cakes to stabilize them for aging.
Aging: Aging the cakes for 19 years to develop richer, deeper flavors.