Classic 1973 Formula Shu Pu-erh Qi Zi Bing Cha Puerh Cake

This tea hails from Fengqing county, Lingcang prefecture, the home of the 3200 year-old Mother of Pu-erh Tree. This tea was plucked from buds and tender leaves, then processed as Mao Cha further fermentation. The fermentation process was skillfully controlled for moisture and temperature for about 60 days using the strict traditional method, a classic formula for shu Pu-erh that was invented in 1973.  And finally, the tea is pressed into cakes for storage and aging. 

This tea has very little astringency and bitterness, tastes very clean, no musty taste, as is typically found in lesser shu Pu-erh's on the market. It is very smooth, well-rounded, full bodied with roasted plum and floral notes, and a sweet aftertaste. The liquor is very clear, indicative of high quality shu Pu-erh. It can sustain many steepings and gets sweeter with subsequent steepings. It surely delivers the exceptional classic ripened shu Pu-erh buzz that whets your appetite. 

Pu-erh tea has great health benefits, especially for weight control and as a digestive aid. 

Traditionally, Pu-erh cakes are stacked together and wrapped in a bamboo skin case called a tong. One tong is composed of 7 individual cakes. To purchase a tong, simply purchase 7 cakes and we will ship a tong.   

Click here for steeping instructions.

This tea cake weighs 400g /14.1oz

Additional Info

Origin:                    Fengqing, Yunnan province, China

Harvest Time:         Spring 2019

Bush Varietal:         Yunnan Da Ye (large leaves) 

Caffeine level:         Low

Tasting Notes

It is very smooth and naturally sweet, with a hint of roasted plum and black cherry. If using the gongfu method, the first five steeps are very floral, unlike most other shu puerh teas, and it gets sweeter with each steeping.