Size: 200g / piece
 
Product Introduction
This Early‑Spring Ancient Tree Pu’er Tea Cake is crafted from premium Yunnan large‑leaf sun‑dried maocha, harvested from centuries‑old tea trees. Known for its rich body, delicate texture, and remarkable aging potential, this tea represents one of the most classic and respected styles in Yunnan’s Pu’er tradition. Each cake is tightly pressed using traditional techniques, preserving the tea’s natural aroma and ensuring long‑term storage and transformation.
 
Historical Heritage
The legacy of ancient‑tree Pu’er is inseparable from the contributions of Cao Dangzhai and Cao Xiu, two historical officials who were both loyal to the imperial court and deeply caring toward local communities. The Cao family played a key role in stabilising the border regions and developing the tea economy. They were entrusted by the Qing court to oversee tribute tea production and manage the famous tea mountains of Yibang, Mangzhi, Gedeng, and Manzhuan. Their influence is a cornerstone of Pu’er tea history.
 
Origin – The Charm of Yibang
Yibang’s allure lies not only in its smooth, sweet flavour, but also in its status as the original source of imperial tribute tea during the Qing dynasty. Ancient tea trees—many several hundred years old—grow beneath fragrant camphor forests, forming a unique ecological environment that gives Yibang Pu’er its refined and elegant character. For tea lovers, Yibang represents both cultural heritage and a sense of timeless mystery.
 
Traditional Craftsmanship
1. Selecting and Preparing the Leaves
Fresh leaves are harvested from ancient tea trees.
Older leaves are removed, keeping only tender, high‑quality leaves.
Shaqing (fixation) is performed at 70–80°C to remove moisture — a crucial step.
Leaves are then hand‑rolled, breaking cell walls to enhance extraction and shape the tea into long, twisted strips.
2. Sun‑Drying
Sun‑drying preserves the tea’s natural organic compounds and vitality, maintaining its authentic flavour and aging potential.
3. Steaming & Pressing
Tea leaves are weighed precisely (e.g., 200g or 357g).
Leaves are steamed briefly until softened.
The softened tea is placed into cloth bags, shaped, and pressed using stone or moulds.
This process creates a firm, aromatic tea cake with excellent structure.
4. Moisture Control & Storage
The final moisture content is strictly kept below 10%, ensuring safe long‑term aging.
 
Storage Recommendations
To maintain the quality of Pu’er tea cakes:
Keep in a well‑ventilated, dry environment.
Avoid humidity, which can cause mould.
Avoid direct sunlight, which damages flavour and nutrients.
Store away from strong odours.