2017 Ming Qian Large Tree Spring Tip Raw Puerh Tea Cake

This season represents the pinnacle of quality for Puerh tea. After a long winter dormancy, tea trees accumulate abundant nutrients, producing leaves rich in fine hairs, delicate veins, and a thick, soft leaf base—the unmistakable hallmarks of premium spring tea.

This tea cake has been aged for 8 years, resulting in a tea liquor with a bright amber hue. During the first 1–3 infusions, the flavor is bold and intense, with a quick, lingering aftertaste. From the 4th to the 7th infusion, the tea becomes softer, taking on a mellow and restrained character. By the 7th to 10th infusion, the flavor remains consistent, delivering a sweet and smooth experience.

If you're new to tea cakes or don't have the right tools for opening compressed tea, you may need a tea needle (also known as a tea knife). It's an essential and enjoyable part of the traditional Chinese tea ceremony.