2015 Xishuangbanna Raw Pu-erh Tea Cake | Year of the Sheep Commemorative Cake

$99.00

~~$99.00~~ $99.00

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This raw Pu-erh tea cake originates from Menghai County, Xishuangbanna, China, and was specially crafted in 2015 to celebrate the Lunar Year of the Sheep.

Made from “Huang Pian” (golden leaves)—the most mature leaves of the tea tree—this raw material offers both distinct advantages and challenges. With a longer growth cycle than tender leaves, Huang Pian contains lower levels of caffeine and tea polyphenols but higher levels of tea polysaccharides. As a result, it has weaker tea energy (cha qi) when young, but with aging, its natural sweetness becomes more pronounced.

Our 2015 XiShuangBanNa Raw Pu-erh Tea Cake | Year of the Sheep Commemorative Cake has been professionally stored for 9 years, undergoing continuous oxidation and natural fermentation. Over time, its components have transformed, highlighting the distinctively rich and robust character of Menghai tea, complemented by a honey-like sweetness.

Today, this well-preserved commemorative tea cake has become exceedingly rare in the market. We are delighted to reintroduce this treasured old friend to you.

Tea Details

Origin： Yunnan

Year：2015

Type： Pu-erh Tea

Chinese Name：羊年纪念版普洱茶

2015 XiShuangBanNa Raw Pu-erh Tea Cake | Year Of The Sheep Commemorative Cake and Tea Soup

Gong Fu Tea Brewing Method

(Traditional Chinese Method)

Water Temperature	100°C (212°F)
Leaf-to-Water Ratio	8g per 160ml
Brewing Time	First steep for 15 seconds
Subsequent Infusions	Increase by 4 seconds each time

Tips: Before brewing, warm all your teaware with boiling water. After each infusion, fully pour out the tea—make sure no water remains in the pot.