Simao Ye Sheng Pu Erh Tea Cake

Simao Ye Sheng Pu Erh Tea Cake is a raw cake. Simao Ye Sheng Pu Erh Tea Cake has been aged for 2 years as the result it gives a smooth mouth feel compared to the first time we got it. The full name of the cake is Simao Da Lu Shan Qian Nian Ye Sheng Gu Shu Cha Bing. The cake is produced from the tea leaves harvested from Aged Wild Pu Erh Trea in Simao.

History: Simao city in Chinas Southwest Yunnan province has been officially renamed as Puer, following the name of a valuable tea in the area. The city, famous for Puer tea growing for hundreds of years, was first granted the Puer name in 1729 when the Qing government established an administrative region there but was renamed as Simao in the 1950s after the founding of the Peoples Republic of China.

Harvest Period:
2005

Brewing Guide:
We recommend using purple clay tea ware. Rinse tea cup and teapot with hot water. Fill the teapot 1/4 to 1/3 full with tea leaves. Steep tea leaves in hot water at 100°c (212°F) for 1 minute for the first and second brewing. Gradually increase steeping time for subsequent brewing.