2012 Raw Pu-erh Tea Cake
2012 Raw Pu-erh Tea Cake
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Pu-erh tea (Pu'er cha) can be broadly categorized into raw (sheng) and ripe (shou) types, as well as blended and single-origin teas. This 2012 Raw Pu-erh Tea Cake is a classic example of a blended tea, expertly crafted by experienced tea masters who skillfully combine leaves from large-leaf tea trees across different regions of Yunnan.
Blending Pu-erh tea is an extremely delicate craft. Tea masters must have an in-depth understanding of the characteristics of tea trees grown at different altitudes, in various soils, and under diverse climates. They carefully balance the strengths and weaknesses of each region and optimize the blend according to the four principles of “high aroma, strong tea energy, rich liquor, and deep tea character.” This process highlights the best qualities of leaves from different sub-regions, minimizes shortcomings, and seamlessly integrates them to create a tea with rich layers and diverse flavors. It is both a science and an art.
Compared to high-priced single-origin teas, blended raw Pu-erh represents a collaboration between tea and human skill. It offers exceptional value by maintaining excellent flavor and showcasing the distinctive taste profiles of Yunnan's various Pu-erh regions.
This tea has been aged for 13 years. In a tasting in July 2024, its liquor was found to be mellow and full-bodied, with a distinctive aroma, excellent endurance across multiple infusions, and a lingering, unforgettable finish. By June 2025, during a periodic tasting, the liquor had developed a more ruby-red hue, a smoother and more delicate mouthfeel, and a richer aged character, indicating that it has entered its prime drinking window.
The Chinese Tea Group recommends this 2012 Raw Pu-erh Tea Cake as an excellent entry-point into the world of aged Pu-erh.
Tea Details
- Year: 2012
- Type: Raw (Sheng) Pu-erh Tea
- Shape: Tea Cake
- Weight: 357g
- Origin: Yunnan, China
- Tree Type: Blended Pu-erh (leaves sourced from multiple regions or tea gardens)
- Varietal (Cultivar): Da Ye Zhong (Large-Leaf Variety)
Gongfu Tea Brewing Guide
(Traditional Method)
| Water Temperature | 100°C (212°F) |
| Tea-to-Water Ratio | 8.5g tea per 160ml water |
| Steeping Time | |
| Brews 1–5 | Steep for 8–12 sec |
| Brews 6–10 | Steep for 12–18 sec |
| Brews 11–15 | Steep for 18–22 sec |
| Brews 16+ | Steep for 22+ sec |
Tips: Tea masters recommend steeping times based on each tea's unique flavor, starting the timer after pouring the water.
Common Brewing Guide
(Easy Everyday Preparation)
| Water Temperature | 100°C (212°F) |
| Leaf-to-Water Ratio | 2g per 100ml |
| Steeping Time | About 1–2 minutes |
| Subsequent Infusions | Increase by 30 seconds each time |
Tips: You can adjust the steeping time or leaf-to-water ratio to suit your taste—shorten the infusion for a lighter brew or extend it for a stronger one.
