Chinese tea cakes (known as cha bing in Chinese), made by compressing Pu-erh tea, white tea, and dark tea, are a classic form of traditional compressed tea. The practice of pressing loose-leaf tea into round cakes originated in China during the Tang Dynasty (7th century) and has continued to this day due to its convenience for transportation and storage.
Teas suitable for making tea cakes typically possess post-fermentation characteristics. Over time, their flavors gradually evolve, developing richer aromas, more complex layers, and a smoother taste.
Our carefully selected China tea cakes include Pu-erh tea cakes made from both raw and ripe tea from the core producing region of Yunnan (with ripe Pu-erh and well-aged raw Pu-erh categorized as dark tea cakes in China's tea classification system), as well as white tea cakes from the premium producing area of Fuding in Fujian Province. These represent the rich flavors and regional characteristics of traditional compressed teas.
When you buy tea cakes, they can be enjoyed immediately but are also highly suitable for long-term aging.
Each year, we carefully select and produce a variety of tea cakes — some offered as fresh teas for immediate sale, while others are stored and aged to develop into premium aged teas. In the Chinese Tea Group’s Tea Cakes Collection, you will find tea cakes from different years, each one bearing witness to our ongoing and profound journey with tea.