This ripe pu erh tea cake is a testament to the quality of its raw materials: The tea leaves used for this tea cake are harvested from trees in Daxueshan. The combination of a high altitude (2250m) and high humidity results in polyphenol rich tea leaves, which transforms into rich aromatic substances such as theabrownin. The result after careful processing and fermentation: a sweet, malty and mellow ripe pu erh tea with a thick and viscous texture. The 317 cake has a perfect round appearance and the edges appear tightly pressed. You can observe golden buds on the surface of the cake. The tea soup is bright, transparent, and reminds one of a bold red wine. During the first few preparations you’ll enjoy the mellow and thick soup, while the taste slowly becomes lighter and more refreshing. You’ll then start to notice a malty sweet aroma of barley.
