Persimmon Leaf Pu Erh Tea Cake 2024

A merging of styles, Gamnip cha and Pu Erh.
Fresh persimmon leaves from Silvan have been hand-selected, sun-wilted, roasted, rolled, sun-dried and pressed into tea "cakes". These are raw pu erh tea cakes and have been allowed to mature since September 2024 in stunning mulberry leaf paper. There is a mouthfeel to these young leaves as a lovey grip. Lightly floral and with a fresh, vegetal finish.

This tea was made in a very small batch without typical pu erh equipment so the cake is not as compact as traditional pu erh. Some leaves may have dislodged when you open the tea cake, but we assure you it's one tasty tea!

TO SERVE:

• In your steeping vessel, add 3g of tea and add 100ml of 90°C, swirl and immediately pour out the water(this is its wash)
• Add 150ml of 90°C water and steep for 6 minutes.
• Steep for 5.30 minutes agitating regularly 
• Enjoy immediately
• *Alternativly steep using the Gongfu method to enjoy all possible notes of the tea for up to 9 steepings.

With the honey already added, please sample before adding any more sweetener.

50G before aging. approx 12 serves

Created respectfully on Naarm land.