{"title":"All Chinese Tea \u0026 Teaware","description":"\u003cp\u003eBrowse the full King Tea Mall catalog of Chinese tea and gongfu teaware.\u003c\/p\u003e","products":[{"product_id":"2014-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-1st-batch","title":"2014 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/Q2uaNwua78E?feature=share\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\"7262\" is DaYi's 2014 ripe (shou) puerh, sold here as a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2014 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. The dry leaf shows grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a deep-red liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. The middle steeps bring out notes of caramel, with a sweet and balanced taste.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is typically clean and softly sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking, and a comfortable place to start for novices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":30370982985831,"sku":"KTM-30370982985831","price":3.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43682725888230,"sku":"KTM-43682725888230","price":6.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43682725953766,"sku":"KTM-43682725953766","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43682726314214,"sku":"KTM-43682726314214","price":17.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30370983018599,"sku":"KTM-30370983018599","price":33.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30370983084135,"sku":"KTM-30370983084135","price":222.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2014-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212161"},{"product_id":"2019-dayi-7572-cake-357g-puerh-shou-cha-ripe-tea","title":"2019 DaYi \"7572\" Cake  1st Batch 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/yfH1tiOWVpE\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\"7572\" is DaYi's 2019 ripe (shou) puerh, sold here as a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Ripe (shou\/shu) puerh · 357g cake · mainly grade 7 leaf, blended with other grades · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. The leaf itself shows mainly grade 7 leaf and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a red color.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. Once the leaf opens up, expect a floral and fruity character in a balanced cup. It rewards paying attention across a longer session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is thick, smooth and silky.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e A gentle sweetness usually stays after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking: an uncomplicated cup that beginners can brew with confidence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":30371702112359,"sku":"KTM-30371702112359","price":3.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43691515969766,"sku":"KTM-43691515969766","price":8.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43691516035302,"sku":"KTM-43691516035302","price":12.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43691516068070,"sku":"KTM-43691516068070","price":15.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30371702177895,"sku":"KTM-30371702177895","price":37.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30371702243431,"sku":"KTM-30371702243431","price":252.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2019-dayi-7572-cake-1st-batch-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212170"},{"product_id":"2019-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2019 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/gPxbQEC64ts\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\"8592\" is DaYi's 2019 ripe (shou) puerh, sold here as a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. Look for grade 9 leaf and an even, dark fermentation in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a red liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Through the middle infusions it shows a woody character over a sweet base. The flavor shifts a little from steep to steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Expect a soft, clean finish after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking. It is easygoing to brew, and a welcoming choice for newcomers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":30372304453735,"sku":"KTM-30372304453735","price":3.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":47004553904358,"sku":"KTM-47004553904358","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47004553937126,"sku":"KTM-47004553937126","price":8.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47004553969894,"sku":"KTM-47004553969894","price":11.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30372304486503,"sku":"KTM-30372304486503","price":19.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30372304519271,"sku":"KTM-30372304519271","price":133.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2019-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212178"},{"product_id":"2018-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2017 DaYi \"7452\" Cake 357g 1st Batch Puerh Shou Cha Ripe Tea","description":"\u003cp\u003eThe 2017 first batch of 7452 — the youngest of the 7452s here. Same caramel-sweet, mellow grade 5 recipe; this one is for drinking now while the older vintages keep aging.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2017 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. Look for grade 5 leaf and an even, dark fermentation in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is deep red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Once the leaf opens up, expect notes of caramel in a sweet cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a thick and mellow mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e After each sip there is a lingering sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30372353409127,"sku":"KTM-30372353409127","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30372353441895,"sku":"KTM-30372353441895","price":26.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30372353474663,"sku":"KTM-30372353474663","price":173.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2017-dayi-7452-cake-357g-1st-batch-puerh-shou-cha-ripe-tea.jpg?v=1792212265"},{"product_id":"2018-dayi-7592-cake-357g-puerh-shou-cha-ripe-tea","title":"2018 DaYi \"7592\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e7592 takes DaYi's 1975 recipe toward the bolder end — grade 9 leaf, strong and full. The 2018 first batch is robust yet smooth.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2018 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. In the dry leaf you can see grade 9 leaf and some stems.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a deep-red cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow and fresh. As it opens up, the taste turns sweet and balanced.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a smooth and mellow mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Look for a lingering sweetness after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a newcomer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30372517314663,"sku":"KTM-30372517314663","price":8.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30372517347431,"sku":"KTM-30372517347431","price":21.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30372517380199,"sku":"KTM-30372517380199","price":146.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2018-dayi-7592-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212265"},{"product_id":"2016-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2016 DaYi \"7452\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e7452 has been around since 1974 — grade 5 leaf, the classic middle path of DaYi ripe.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. Breaking it open reveals grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours deep red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows notes of caramel and a sweet and balanced profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e What stays behind is a light, sweet note and a clean palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience; it rewards slower brewing and is a good next step after your first few ripe puerh teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30372578656359,"sku":"KTM-30372578656359","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30372578689127,"sku":"KTM-30372578689127","price":29.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30372578721895,"sku":"KTM-30372578721895","price":193.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212273"},{"product_id":"2018-dayi-7692-cake-357g-puerh-shou-cha-ripe-tea","title":"2018 DaYi \"7692\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e7692 is the 1976 recipe on grade 9 leaf — sturdy and full-bodied, built for the long haul. The 2018 first batch is vigorous and smooth.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2018 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. In the dry leaf you can see grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a deep-red liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. As it opens up, the taste turns balanced.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels smooth and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It ends smoothly, with a mellow sweetness left behind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a newcomer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30372733255783,"sku":"KTM-30372733255783","price":8.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30372733288551,"sku":"KTM-30372733288551","price":21.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30372733321319,"sku":"KTM-30372733321319","price":146.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2018-dayi-7692-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212273"},{"product_id":"2010-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2010 DaYi \"7452\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/EWMkUthVONc\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis 357g cake is DaYi's \"7452\", a ripe (shou) puerh from 2010.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2010 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. The dry leaf shows grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is deep red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. Once the leaf opens up, expect hints of caramel in a sweet cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Swallow and you notice a lingering sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking. It is easygoing to brew, and a welcoming choice for those new to puerh.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":47424152994022,"sku":"KTM-47424152994022","price":3.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30372982292583,"sku":"KTM-30372982292583","price":9.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47424160497894,"sku":"KTM-47424160497894","price":14.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47424160727270,"sku":"KTM-47424160727270","price":19.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30372982325351,"sku":"KTM-30372982325351","price":39.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30372982358119,"sku":"KTM-30372982358119","price":265.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2010-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212282"},{"product_id":"2009-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2009 DaYi \"7452\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e7452 has been around since 1974 — grade 5 leaf, the classic middle path of DaYi ripe. The 2009 — the middle path, well walked.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2009 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. The leaf itself shows grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours deep red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Once the leaf opens up, expect caramel over an earthy background in a sweet cup. New details keep appearing in the later steeps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It leaves a lingering sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a drinker new to puerh.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30373036916839,"sku":"KTM-30373036916839","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373036949607,"sku":"KTM-30373036949607","price":65.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373036982375,"sku":"KTM-30373036982375","price":432.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2009-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212290"},{"product_id":"2008-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2008 DaYi \"7452\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e7452 has been around since 1974 — grade 5 leaf, the classic middle path of DaYi ripe.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2008 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is a tightly pressed 357g cake. In the dry leaf you can see grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a deep-red liquor, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. Through the middle infusions, earthy notes with a touch of caramel come forward over a sweet and balanced base. Each round shows a slightly different side of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is thick, smooth and rounded.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The aftertaste brings a lingering sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30373128372327,"sku":"KTM-30373128372327","price":10.0,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373128405095,"sku":"KTM-30373128405095","price":49.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373128437863,"sku":"KTM-30373128437863","price":328.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2008-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212290"},{"product_id":"2007-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2007 DaYi \"7452\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/PsOwUOGDH6g\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eDaYi's 2007 \"7452\" comes as a 357g cake of ripe (shou) puerh.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2007 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. The dry leaf shows grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a deep red color.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. Once the leaf opens up, expect notes of caramel in a sweet and balanced cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It leaves a lingering sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a novice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":47700986265830,"sku":"KTM-47700986265830","price":5.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30373168480359,"sku":"KTM-30373168480359","price":11.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47700993147110,"sku":"KTM-47700993147110","price":15.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47701001109734,"sku":"KTM-47701001109734","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373168513127,"sku":"KTM-30373168513127","price":51.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373168545895,"sku":"KTM-30373168545895","price":345.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2007-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212290"},{"product_id":"2006-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea","title":"2006 DaYi \"7452\" Cake (602 Batch) 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/95xTisPi8jY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eDaYi's 2006 \"7452\" comes as a 357g cake of ripe (shou) puerh.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2006 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory · batch 602\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. The leaf itself shows grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a deep-red cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. As the session goes on, it shows notes of caramel and a sweet profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a thick and mellow mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Expect a soft, clean finish after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few ripe puerh teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":48099823681766,"sku":"KTM-48099823681766","price":6.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30373218517095,"sku":"KTM-30373218517095","price":16.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":48099824206054,"sku":"KTM-48099824206054","price":23.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":48099825123558,"sku":"KTM-48099825123558","price":33.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373218549863,"sku":"KTM-30373218549863","price":65.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373218582631,"sku":"KTM-30373218582631","price":432.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2006-dayi-7452-cake-602-batch-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212298"},{"product_id":"2012-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2012 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/fbPavqXyNh4\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eDaYi's 2012 \"7262\" comes as a 357g cake of ripe (shou) puerh.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2012 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. Breaking it open reveals grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is deep red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. Through the middle infusions, hints of honey come forward over a sweet base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is typically clean and softly sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking in relaxed daily sessions, and a good pick for novices.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":47009752318182,"sku":"KTM-47009752318182","price":3.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30373267177575,"sku":"KTM-30373267177575","price":9.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47009753792742,"sku":"KTM-47009753792742","price":12.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47009754153190,"sku":"KTM-47009754153190","price":18.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373267210343,"sku":"KTM-30373267210343","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373267243111,"sku":"KTM-30373267243111","price":267.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2012-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212306"},{"product_id":"2018-dayi-0562-cake-357g-puerh-shou-cha-ripe-tea","title":"2018 DaYi \"0562\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e0562 is DaYi's 2005 recipe on grade 6 leaf — thick, smooth, a modern classic. The 2018 first batch is full and easy-drinking.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2018 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. The dry leaf shows grade 6 leaf and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours deep red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Across the session the cup stays rich and smooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels thick and smooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It ends smoothly, with a mellow sweetness left behind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking: an uncomplicated cup that newcomers can brew with confidence.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":30373275435111,"sku":"KTM-30373275435111","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43631039807718,"sku":"KTM-43631039807718","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43631039840486,"sku":"KTM-43631039840486","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43631039906022,"sku":"KTM-43631039906022","price":15.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373275467879,"sku":"KTM-30373275467879","price":21.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373275500647,"sku":"KTM-30373275500647","price":146.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2018-dayi-0562-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212314"},{"product_id":"2011-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2011 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e7262 is DaYi’s 1972 workhorse recipe — grade 6 leaf, honest and sturdy. The 2011 pressing is mellow and easy, right in its drinking window.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2011 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. In the dry leaf you can see grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a deep-red cup, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. Once the leaf opens up, expect notes of honey in a sweet cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels thick, smooth and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is calm and rounded rather than sharp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a novice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30373292474471,"sku":"KTM-30373292474471","price":7.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373292507239,"sku":"KTM-30373292507239","price":45.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373292540007,"sku":"KTM-30373292540007","price":299.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2011-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212322"},{"product_id":"2010-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2010 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e7262 is DaYi’s 1972 workhorse recipe — grade 6 leaf, honest and sturdy. The 2010 — thick, mellow, dependable as ever.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2010 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. The leaf itself shows grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a deep red color, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows notes of honey and a sweet profile. There is more to notice as you keep brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e What stays behind is a light, sweet note and a clean palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30373297061991,"sku":"KTM-30373297061991","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373297094759,"sku":"KTM-30373297094759","price":52.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373297127527,"sku":"KTM-30373297127527","price":345.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2010-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212322"},{"product_id":"2018-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2018 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/Yjs9MhkNUsI?feature=share\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eDaYi's 2018 \"7262\" comes as a 357g cake of ripe (shou) puerh.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2018 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. Look for grade 6 leaf and an even, dark fermentation in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a deep red color, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. The middle steeps bring out hints of honey, with a sweet taste. New details keep appearing in the later steeps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e A gentle sweetness usually stays after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking. It is forgiving to brew, so beginners can start here.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373318459495,"sku":"KTM-30373318459495","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":45595225850086,"sku":"KTM-45595225850086","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":45595225882854,"sku":"KTM-45595225882854","price":8.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":45595225915622,"sku":"KTM-45595225915622","price":13.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373318492263,"sku":"KTM-30373318492263","price":31.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373318525031,"sku":"KTM-30373318525031","price":212.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2018-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212322"},{"product_id":"2019-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea-1st-batch","title":"2019 DaYi \"7452\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e7452 has been around since 1974 — grade 5 leaf, the classic middle path of DaYi ripe. The 2019 first batch — the younger sibling, fresh and sweet.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. In the dry leaf you can see grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a deep-red cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Through the middle infusions, notes of caramel come forward over a sweet and balanced base.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The aftertaste brings a lingering sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking, and easy for beginners to brew.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373328781415,"sku":"KTM-30373328781415","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43682722808038,"sku":"KTM-43682722808038","price":6.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43682722906342,"sku":"KTM-43682722906342","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43682724020454,"sku":"KTM-43682724020454","price":12.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373328814183,"sku":"KTM-30373328814183","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373328846951,"sku":"KTM-30373328846951","price":159.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2019-dayi-7452-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212330"},{"product_id":"2009-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2009 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/hLEeSXwpW_g?si=5PkShz3S65y447Zq\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eFrom 2009, DaYi \"7262\": ripe (shou) puerh pressed into a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2009 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. The leaf itself shows grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a deep-red liquor, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows honey over an earthy background and a sweet and rich profile. It rewards paying attention across a longer session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Look for a lingering sweetness after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a newcomer who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373346508903,"sku":"KTM-30373346508903","price":4.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":45605106745574,"sku":"KTM-45605106745574","price":8.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":45605106778342,"sku":"KTM-45605106778342","price":13.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":45605106843878,"sku":"KTM-45605106843878","price":22.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373346541671,"sku":"KTM-30373346541671","price":60.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373346574439,"sku":"KTM-30373346574439","price":402.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2009-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212338"},{"product_id":"2007-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2007 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea (Batch 701)","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/4GrCEx5J4bs\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\"7262\" is DaYi's 2007 ripe (shou) puerh, sold here as a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2007 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · batch 701\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. Breaking it open reveals grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a deep-red liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Once the leaf opens up, expect notes of honey in a sweet and rich cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as full-bodied and smooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e What stays behind is a light, sweet note and a clean palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a novice who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373747130471,"sku":"KTM-30373747130471","price":4.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":46844252651750,"sku":"KTM-46844252651750","price":9.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":46844252684518,"sku":"KTM-46844252684518","price":15.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":46844252979430,"sku":"KTM-46844252979430","price":28.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373747163239,"sku":"KTM-30373747163239","price":56.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373747196007,"sku":"KTM-30373747196007","price":378.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2007-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-batch-701.jpg?v=1792212512"},{"product_id":"2007-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-batch-703","title":"2007 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea (Batch 702\/703)","description":"\u003cp\u003e7262 is DaYi’s 1972 workhorse recipe — grade 6 leaf, honest and sturdy. Batches 702\/703 of 2007.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2007 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · batches 702\/703\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. The dry leaf shows grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a deep-red cup, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. Once the leaf opens up, expect hints of honey in a sweet cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e A gentle sweetness usually stays after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a beginner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30373774065767,"sku":"KTM-30373774065767","price":7.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373774098535,"sku":"KTM-30373774098535","price":42.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373774131303,"sku":"KTM-30373774131303","price":285.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2007-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-batch-701.jpg?v=1792212512"},{"product_id":"2006-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-batch-601","title":"2006 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea (Batch 601)","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/j91yG0GyzCg\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHere is \"7262\" from DaYi, a 2006 ripe (shou) puerh in a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2006 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · batch 601\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. Look for grade 6 leaf and an even, dark fermentation in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours deep red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Once the leaf opens up, expect hints of honey in a sweet and balanced cup. Each round shows a slightly different side of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a thick and mellow mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is typically clean and softly sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a novice.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373778030695,"sku":"KTM-30373778030695","price":5.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43682710651110,"sku":"KTM-43682710651110","price":15.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43682710683878,"sku":"KTM-43682710683878","price":22.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43682711011558,"sku":"KTM-43682711011558","price":32.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373778063463,"sku":"KTM-30373778063463","price":75.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373778096231,"sku":"KTM-30373778096231","price":498.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2006-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-batch-601.jpg?v=1792212338"},{"product_id":"2016-dayi-7752-cake-357g-puerh-shou-cha-ripe-tea","title":"2016 DaYi \"7752\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e7752 comes from 1977 — grade 5 leaf, a step up in fineness, with a gentle hui gan. The 2016 first batch is smooth and sweet-finishing.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Ripe (shou\/shu) puerh · 357g cake · grade 5 leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. Breaking it open reveals grade 5 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is deep red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first steeps are mellow, with only a light bitterness and slight astringency. The middle infusions are sweet and rich.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is smooth and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Look for a returning sweetness (hui gan) after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking. It is easygoing to brew, and a welcoming choice for beginners.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 8g","offer_id":30373823610983,"sku":"KTM-30373823610983","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":42907191607526,"sku":"KTM-42907191607526","price":6.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":42907191869670,"sku":"KTM-42907191869670","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":42907191935206,"sku":"KTM-42907191935206","price":15.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373823643751,"sku":"KTM-30373823643751","price":29.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373823676519,"sku":"KTM-30373823676519","price":193.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-7752-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212353"},{"product_id":"2006-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-coming-batches","title":"2006 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea (Coming Batches )","description":"\u003cp\u003e7262 is DaYi’s 1972 workhorse recipe — grade 6 leaf, honest and sturdy. The 2006 pressing (batch varies).\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2006 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · batch varies\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. In the dry leaf you can see grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is deep red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows hints of honey and a sweet profile.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Expect a soft, clean finish after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373844910183,"sku":"KTM-30373844910183","price":5.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43682711699686,"sku":"KTM-43682711699686","price":12.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43682711732454,"sku":"KTM-43682711732454","price":19.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43682711765222,"sku":"KTM-43682711765222","price":29.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373844942951,"sku":"KTM-30373844942951","price":69.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373844975719,"sku":"KTM-30373844975719","price":458.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2006-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-coming-batches.jpg?v=1792212353"},{"product_id":"2005-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea","title":"2005 DaYi \"7262\" Cake 357g Puerh Shou Cha Ripe Tea (Batch 503)","description":"\u003cp\u003e7262 is DaYi’s 1972 workhorse recipe — grade 6 leaf, honest and sturdy. Batch 503 of 2005.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2005 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · Menghai Tea Factory · batch 503\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. In the dry leaf you can see grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is deep red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. As the session goes on, it shows hints of honey and a sweet and rich profile. The flavor shifts a little from steep to steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is calm and rounded rather than sharp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373853954151,"sku":"KTM-30373853954151","price":9.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":47272036892902,"sku":"KTM-47272036892902","price":23.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47272038957286,"sku":"KTM-47272038957286","price":39.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47272039022822,"sku":"KTM-47272039022822","price":69.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373853986919,"sku":"KTM-30373853986919","price":155.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373854019687,"sku":"KTM-30373854019687","price":1033.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2005-dayi-7262-cake-357g-puerh-shou-cha-ripe-tea-batch-503.jpg?v=1792212361"},{"product_id":"2016-dayi-0532-cake-357g-puerh-shou-cha-ripe-tea","title":"2016 DaYi \"0532\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/8cwz2u-j5s4?si=1mlz6ljaott8bnhy\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eDaYi's 2016 \"0532\" comes as a 357g cake of ripe (shou) puerh.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Ripe (shou\/shu) puerh · 357g cake · grade 3 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. Look for grade 3 leaf, visible buds and large, robust leaves in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours bright and reddish brown or bright red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are soft. As it opens up, the taste turns sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a thick, full-bodied, smooth mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Swallow and you notice a returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking at home or at work; first-time puerh drinkers will find it approachable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30373894226023,"sku":"KTM-30373894226023","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":45480630714598,"sku":"KTM-45480630714598","price":6.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":45480630747366,"sku":"KTM-45480630747366","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":45480631271654,"sku":"KTM-45480631271654","price":16.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30373894258791,"sku":"KTM-30373894258791","price":35.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30373894291559,"sku":"KTM-30373894291559","price":233.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-0532-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212361"},{"product_id":"2018-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2018 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2018 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. Breaking it open reveals grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a red cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. The middle steeps bring out woody notes, with a sweet taste. Its layers unfold gradually over the session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It ends smoothly, with a mellow sweetness left behind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374023004263,"sku":"KTM-30374023004263","price":8.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374023037031,"sku":"KTM-30374023037031","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374023069799,"sku":"KTM-30374023069799","price":166.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2018-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212361"},{"product_id":"2017-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2017 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. The 2017 first batch — dark and mellow.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2017 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. The dry leaf shows grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows a woody character and a sweet profile. There is more to notice as you keep brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a mellow mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e What stays behind is a light, sweet note and a clean palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking at home or at work; beginners will find it approachable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374125666407,"sku":"KTM-30374125666407","price":7.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374125699175,"sku":"KTM-30374125699175","price":19.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374125731943,"sku":"KTM-30374125731943","price":133.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2017-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.png?v=1792212361"},{"product_id":"2015-dayi-7742-cake-357g-puerh-shou-cha-ripe-tea","title":"2015 DaYi \"7742\" Cake 357g Puerh Sheng Cha Raw Tea","description":"\u003cp\u003eThe 7742 recipe was created in 1977 around grade 4 leaf — a sturdy, honest sheng from the Menghai Tea Factory.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2015 · Sheng (raw) puerh · 357g cake · grade 4 leaf · DaYi (Menghai Tea Factory)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. Look for grade 4 leaf in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Across the session the cup stays sweet and smooth. Each round shows a slightly different side of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is thick and smooth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e After each sip there is a strong hui gan and a long finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves once with boiling water, about 5 seconds, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374126649447,"sku":"KTM-30374126649447","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374126682215,"sku":"KTM-30374126682215","price":61.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374126714983,"sku":"KTM-30374126714983","price":406.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2015-dayi-7742-cake-357g-puerh-sheng-cha-raw-tea.png?v=1792212369"},{"product_id":"2019-dayi-7542-cake-357g-puerh-sheng-cha-raw-tea","title":"2019 DaYi \"7542\" Cake 357g Puerh Sheng Cha Raw Tea, 1st Batch","description":"\u003cp\u003eCreated in 1975 at the Menghai Tea Factory, 7542 is built around grade 4 leaf blended with other grades. Over the decades it became the reference sheng — the cake other raw puerhs get measured against. This is the 2019 first batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Sheng (raw) puerh · 357g cake · grade 4 leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. In the dry leaf you can see grade 4 leaf and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it is golden yellow, as is usual for young sheng.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Through the middle infusions it shows a fruity character over a sweet base. It rewards paying attention across a longer session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a full-bodied mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e After each sip there is a returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves once with boiling water, about 5 seconds, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":42903833608422,"sku":"KTM-42903833608422","price":5.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":30374186942567,"sku":"KTM-30374186942567","price":9.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":42903832789222,"sku":"KTM-42903832789222","price":17.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":42903833346278,"sku":"KTM-42903833346278","price":25.99,"currency_code":"USD","in_stock":true},{"title":"1902 Batch Individual Cake","offer_id":32002069463143,"sku":"KTM-32002069463143","price":53.0,"currency_code":"USD","in_stock":true},{"title":"1902 Batch Stack (7pcs)","offer_id":32002074116199,"sku":"KTM-32002074116199","price":352.0,"currency_code":"USD","in_stock":true},{"title":"1901 Batch Individual Cake","offer_id":30374186975335,"sku":"KTM-30374186975335","price":63.0,"currency_code":"USD","in_stock":true},{"title":"1901 Batch Stack (7pcs)","offer_id":30374187008103,"sku":"KTM-30374187008103","price":418.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2019-dayi-7542-cake-357g-puerh-sheng-cha-raw-tea-1st-batch.jpg?v=1792212369"},{"product_id":"2016-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2016 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. The 2016 first batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. The leaf itself shows grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. As the session goes on, it shows woody notes and a sweet profile. The flavor shifts a little from steep to steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is calm and rounded rather than sharp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking without fuss. Suitable for novices as well as regular ripe puerh drinkers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":30374194151527,"sku":"KTM-30374194151527","price":2.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":43682740502758,"sku":"KTM-43682740502758","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":43682740535526,"sku":"KTM-43682740535526","price":9.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":43682740568294,"sku":"KTM-43682740568294","price":12.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374194184295,"sku":"KTM-30374194184295","price":26.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374194217063,"sku":"KTM-30374194217063","price":173.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212377"},{"product_id":"2019-dayi-8582-cake-1st-batch-357g-puerh-sheng-cha-raw-tea-1st-batch","title":"2019 DaYi \"8582\" Cake  1st Batch 357g Puerh Sheng Cha Raw Tea, 1st Batch","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/w1UhtwPWBis\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis 357g cake is DaYi's \"8582\", a sheng (raw) puerh from 2019.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Sheng (raw) puerh · 357g cake · grade 8 leaf · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. The dry leaf shows grade 8 leaf and well-formed threads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is golden yellow, as is usual for young sheng.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e As a young sheng, it can be expected to drink brisk and lively.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture should feel clean and lively, as sheng usually does.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e After swallowing, a mild sweetness tends to come back in the throat (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking without fuss. Suitable for first-time puerh drinkers as well as regular sheng drinkers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 10g","offer_id":30374330269799,"sku":"KTM-30374330269799","price":3.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":47058529845478,"sku":"KTM-47058529845478","price":6.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47058558779622,"sku":"KTM-47058558779622","price":8.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47058562154726,"sku":"KTM-47058562154726","price":13.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374330302567,"sku":"KTM-30374330302567","price":29.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374330335335,"sku":"KTM-30374330335335","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2019-dayi-8582-cake-1st-batch-357g-puerh-sheng-cha-raw-tea-1st-batch.png?v=1792212377"},{"product_id":"2017-dayi-8562-cake-357g-puerh-shou-cha-ripe-tea","title":"2017 DaYi \"8562\" Cake 357g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003e8562 dates to 1985 — grade 6 leaf, light-to-medium fermentation, mellow and clean. The 2017 first batch is bright and approachable.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2017 · Ripe (shou\/shu) puerh · 357g cake · grade 6 leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. The dry leaf shows grade 6 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is red, with a thick look.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. The middle infusions are balanced. There is more to notice as you keep brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is thick and mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is typically clean and softly sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374620528743,"sku":"KTM-30374620528743","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374620561511,"sku":"KTM-30374620561511","price":25.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374620594279,"sku":"KTM-30374620594279","price":166.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2017-dayi-8562-cake-357g-puerh-shou-cha-ripe-tea-1st-batch.png?v=1792212384"},{"product_id":"2013-dayi-8542-cake-357g-puerh-sheng-cha-raw-tea","title":"2013 DaYi \"8542\" Cake  1st Batch 357g Puerh Sheng Cha Raw Tea","description":"\u003cp\u003eThe 8542 recipe debuted in 1985, drawing on the famous 7542: mainly grade 4 and coarser leaves from the Menghai Tea Factory. A sturdy, honest sheng built to age. This is the 2013 first batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2013 · Sheng (raw) puerh · 357g cake · grade 4 and coarser leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. Breaking it open reveals grade 4 and coarser leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e At this stage a sheng typically balances bitterness with growing sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it is light-footed and clean rather than heavy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is fairly clean, often with a touch of hui gan.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — sheng puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374673121383,"sku":"KTM-30374673121383","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374673154151,"sku":"KTM-30374673154151","price":37.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374673186919,"sku":"KTM-30374673186919","price":247.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2013-dayi-8542-cake-1st-batch-357g-puerh-sheng-cha-raw-tea.jpg?v=1792212384"},{"product_id":"2015-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2015 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/X7hBeNLvSwI?feature=share\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHere is \"8592\" from DaYi, a 2015 ripe (shou) puerh in a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2015 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. Look for grade 9 leaf and an even, dark fermentation in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Expect a red cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Once the leaf opens up, expect a woody character in a sweet cup. Its layers unfold gradually over the session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It ends smoothly, with a mellow sweetness left behind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking at home or at work; those new to puerh will find it approachable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":48094073749734,"sku":"KTM-48094073749734","price":4.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30374891192423,"sku":"KTM-30374891192423","price":8.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":48094073782502,"sku":"KTM-48094073782502","price":11.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":48094073815270,"sku":"KTM-48094073815270","price":15.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374891225191,"sku":"KTM-30374891225191","price":26.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374891257959,"sku":"KTM-30374891257959","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2015-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212392"},{"product_id":"2013-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2013 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtu.be\/_WJaWncEslY\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis 357g cake is DaYi's \"8592\", a ripe (shou) puerh from 2013.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2013 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. In the dry leaf you can see grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. The middle steeps bring out a woody character, with a sweet taste. New details keep appearing in the later steeps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Expect a soft, clean finish after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking, and easy for newcomers to brew.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":48094023155942,"sku":"KTM-48094023155942","price":4.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30374925828199,"sku":"KTM-30374925828199","price":8.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":48094023188710,"sku":"KTM-48094023188710","price":12.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":48094023352550,"sku":"KTM-48094023352550","price":17.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374925860967,"sku":"KTM-30374925860967","price":33.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374925893735,"sku":"KTM-30374925893735","price":198.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2013-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212401"},{"product_id":"2016-dayi-7532-cake-357g-puerh-sheng-cha-raw-tea","title":"2016 DaYi \"7532\" Cake 357g Puerh Sheng Cha Raw Tea, 1st Batch","description":"\u003cp\u003eThe 7532 recipe was created in 1975 around grade 3 leaf — finer than 7542, a touch more strength. It won the Special Golden Prize at the 3rd China International Tea Industry Expo. This is the 2016 first batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Sheng (raw) puerh · 357g cake · grade 3 leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. In the dry leaf you can see grade 3 leaf and visible buds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens fresh from the first steep. Through the middle infusions, hints of jujube come forward over a sweet base. Each round shows a slightly different side of it.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body comes across as thick.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It leaves a quick, clear hui gan and a long finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a first-time puerh drinker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374930350183,"sku":"KTM-30374930350183","price":12.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374930382951,"sku":"KTM-30374930382951","price":49.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374930415719,"sku":"KTM-30374930415719","price":325.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-7532-cake-357g-puerh-sheng-cha-raw-tea-1st-batch.jpg?v=1792212408"},{"product_id":"2012-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2012 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea (Coming Batch)","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. The 2012 pressing (batch varies).\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2012 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · batch varies\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. Breaking it open reveals grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a red liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. Through the middle infusions, woody notes come forward over a sweet base. There is more to notice as you keep brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The texture is mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e A gentle sweetness usually stays after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374955516007,"sku":"KTM-30374955516007","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374955548775,"sku":"KTM-30374955548775","price":39.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374955581543,"sku":"KTM-30374955581543","price":258.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2012-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea-coming-batch.jpg?v=1792212417"},{"product_id":"2011-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2011 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. The 2011 — as mellow as 8592 gets.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2011 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. The dry leaf shows grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a red color.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. The middle steeps bring out a woody character, with a sweet taste. New details keep appearing in the later steeps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a mellow mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish is typically clean and softly sweet.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a newcomer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30374996803687,"sku":"KTM-30374996803687","price":7.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30374996836455,"sku":"KTM-30374996836455","price":35.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30374996869223,"sku":"KTM-30374996869223","price":233.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2011-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212417"},{"product_id":"2010-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2010 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea (3rd batch)","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. The 2010 third batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2010 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory · 3rd batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. The leaf itself shows grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first infusions are mellow. Once the leaf opens up, expect woody notes in a sweet cup. The flavor shifts a little from steep to steep.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e A gentle sweetness usually stays after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a first-time puerh drinker.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse twice: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30375127220327,"sku":"KTM-30375127220327","price":11.0,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375127253095,"sku":"KTM-30375127253095","price":41.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375127285863,"sku":"KTM-30375127285863","price":273.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2010-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea-3rd-batch.jpg?v=1792212417"},{"product_id":"2009-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2009 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. The 2009 — the coarse leaf mellowed by storage.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2009 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. Breaking it open reveals grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it shows a red color.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep the taste is mellow. Through the middle infusions it shows a woody character over a sweet base. It rewards paying attention across a longer session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e On the palate it is mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e It ends smoothly, with a mellow sweetness left behind.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience; it rewards slower brewing and is a good next step after your first few ripe puerh teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves twice with boiling water, about 5 seconds each time, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Ripe puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30375225229415,"sku":"KTM-30375225229415","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375225262183,"sku":"KTM-30375225262183","price":47.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375225294951,"sku":"KTM-30375225294951","price":313.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2009-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212425"},{"product_id":"2008-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea","title":"2008 DaYi \"8592\" Cake 357g Puerh Shou Cha Ripe Tea","description":"\u003cp\u003e8592 is the coarse-leaf character of the DaYi family — grade 9 material since 1985, all wood and warmth. Time in storage may round it out further; how much depends on conditions.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2008 · Ripe (shou\/shu) puerh · 357g cake · grade 9 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. The dry leaf shows grade 9 leaf and an even, dark fermentation.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e It brews a red liquor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e It opens mellow from the first steep. As the session goes on, it shows woody notes and a sweet profile. Its layers unfold gradually over the session.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e In the mouth it feels mellow.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Expect a soft, clean finish after each cup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30375370522727,"sku":"KTM-30375370522727","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375370555495,"sku":"KTM-30375370555495","price":58.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375370588263,"sku":"KTM-30375370588263","price":387.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2008-dayi-8592-cake-357g-puerh-shou-cha-ripe-tea.jpg?v=1792212425"},{"product_id":"2019-dayi-mi-yun-bao-he-honey-treasure-box-2-cakes-150g-2-puerh-sheng-shou-cha","title":"2019 DaYi \"Mi Yun Bao He\" (Honey Treasure Box) 2 Cakes 150g *2 Puerh Sheng Shou Cha, 1st Batch","description":"\u003cp\u003eMi Yun Bao He — “honey treasure box” — pairs two 150g cakes: a 2019 sheng and a 2019 shou, side by side. This is the first batch.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Sheng (raw) + Shou (ripe) puerh · 150g cake × 2 · high-end leaf · DaYi (Menghai Tea Factory) · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e Evenly pressed in the traditional form; dark, uniform ripe leaf with a clean woody aroma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e A deep, clear ruby-red that holds well across steeps.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e From the first steep it brings taste the contrast, and that character carries on through the middle steeps to the finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Thick and smooth, with a broth-like body.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Soft lingering sweetness; a moist, comfortable throat.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — a fuller, more layered session to learn from. A natural step up for a novice who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml). Brew the sheng (raw) and shou (ripe) cakes separately.\u003c\/li\u003e\n\u003cli\u003eRinse: once for the sheng (raw) cake, twice for the shou (ripe) cake. Cover the leaves with boiling water for about 5 seconds each time, then discard. Put the lid on and let the leaves rest for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Both cakes resteep well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Individual Box","offer_id":30375418593383,"sku":"KTM-30375418593383","price":69.99,"currency_code":"USD","in_stock":true},{"title":"10g Sample of BuLangShan Shou Puerh","offer_id":40230365790388,"sku":"KTM-40230365790388","price":6.99,"currency_code":"USD","in_stock":true},{"title":"25g Sample of BuLangShan Shou Puerh","offer_id":48209856790758,"sku":"KTM-48209856790758","price":14.99,"currency_code":"USD","in_stock":true},{"title":"50g Sample of BuLangShan Shou Puerh","offer_id":48209856856294,"sku":"KTM-48209856856294","price":19.99,"currency_code":"USD","in_stock":true},{"title":"100g Sample of BuLangShan Shou Puerh","offer_id":48209857806566,"sku":"KTM-48209857806566","price":33.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2019-dayi-mi-yun-bao-he-honey-treasure-box-2-cakes-150g-2-puerh-sheng-shou-cha-1st-batch.jpg?v=1792212425"},{"product_id":"2016-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea","title":"2016 DaYi \"8582\" Cake 357g Puerh Sheng Cha Raw Tea (Batch 1601)","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/jfdpz2bs5f4?si=2c4qbxnyg3mh2efw\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eA 2016 sheng (raw) puerh from DaYi: \"8582\", offered as a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Sheng (raw) puerh · 357g cake · grade 8 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. The leaf itself shows grade 8 leaf and well-formed threads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e A sheng of this age is usually still lively, with its edges starting to soften.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e The body is medium and the texture brisk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Some hui gan, the sweetness that returns after swallowing, is usual for sheng like this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a novice who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves once with boiling water, about 5 seconds, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":30375437697127,"sku":"KTM-30375437697127","price":4.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":45987631366374,"sku":"KTM-45987631366374","price":8.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":45987631890662,"sku":"KTM-45987631890662","price":12.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":45987633692902,"sku":"KTM-45987633692902","price":21.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375437762663,"sku":"KTM-30375437762663","price":39.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375437828199,"sku":"KTM-30375437828199","price":266.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-batch-1601.jpg?v=1792212433"},{"product_id":"2016-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-batch-1601","title":"2016 DaYi \"8582\" Cake 357g Puerh Sheng Cha Raw Tea (Batch 1602)","description":"\u003cp\u003eCreated in 1985, the 8582 recipe is built around grade 8 leaf — bigger leaves, more stems, naturally sweeter. A bolder, rounder sheng that ages into deep sweetness. The 2016 cake (second pressing).\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2016 · Sheng (raw) puerh · 357g cake · grade 8 leaf · DaYi (Menghai Tea Factory)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. Breaking it open reveals grade 8 leaf and well-formed threads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Expect a sheng that is still firm but less sharp than when it was new.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e It sits fairly light on the palate, with a clean, active texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish should bring a little returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a beginner who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — sheng puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30375472136295,"sku":"KTM-30375472136295","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375472169063,"sku":"KTM-30375472169063","price":39.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375472201831,"sku":"KTM-30375472201831","price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2016-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-batch-1602.jpg?v=1792212441"},{"product_id":"2013-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea","title":"2013 DaYi \"8582\" Cake 357g Puerh Sheng Cha Raw Tea","description":"\u003cp\u003e8582 (1985 recipe, grade 8 leaf) is the bigger-leaf member of DaYi's numbered sheng family: more stems, more body, and a natural sweetness that only deepens with age.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2013 · Sheng (raw) puerh · 357g cake · grade 8 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e It is pressed into a 357g cake. Look for grade 8 leaf and well-formed threads in the dry leaf.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e Expect a sheng that is still firm but less sharp than when it was new.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e A sheng like this usually feels brisk and clean in the mouth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Sheng like this usually leaves some returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience; it rewards slower brewing and is a good next step after your first few sheng teas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30375504052327,"sku":"KTM-30375504052327","price":9.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375504085095,"sku":"KTM-30375504085095","price":40.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375504117863,"sku":"KTM-30375504117863","price":268.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2013-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea.webp?v=1792212441"},{"product_id":"2019-dayi-xiong-di-qi-feng-la","title":"2019 DaYi \"Xiong Di - Qi Feng La\" (Wind Coming, Bro) Cake 100g Puerh Shou Cha Ripe Tea, 1st Batch","description":"\u003cp\u003eXiong Di Qi Feng La — “wind coming, bro” — is DaYi's breezy 2019 cake in 100g: young and casual.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2019 · Ripe (shou\/shu) puerh · 100g cake · Menghai Tea Factory · 1st batch\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This is a 100g cake with a firm, tight compression. The leaf itself shows neat, tight threads, visible buds and some stems.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The infusion pours bright and deep red.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e The first steeps bring no bitterness or astringency. Further into the session the cup stays balanced.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a full-bodied, smooth, soft mouthfeel.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e What stays behind is a light, sweet note and a clean palate.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e everyday drinking in relaxed daily sessions, and a good pick for those new to puerh.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves two quick rinses — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — ripe puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Individual Cake","offer_id":30375668220007,"sku":"KTM-30375668220007","price":8.99,"currency_code":"USD","in_stock":true},{"title":"Box (5pcs)","offer_id":30375668252775,"sku":"KTM-30375668252775","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2019-dayi-xiong-di-qi-feng-la-wind-coming-bro-cake-100g-puerh-shou-cha-ripe-tea-1st-batch.jpg?v=1792212448"},{"product_id":"2012-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea","title":"2012 DaYi \"8582\" Cake 357g Puerh Sheng Cha Raw Tea (Batch 201)","description":"\u003cp\u003eCreated in 1985, the 8582 recipe is built around grade 8 leaf — bigger leaves, more stems, naturally sweeter. A bolder, rounder sheng that ages into deep sweetness.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2012 · Sheng (raw) puerh · 357g cake · grade 8 leaf · DaYi (Menghai Tea Factory)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The leaf is compressed into a 357g cake. In the dry leaf you can see grade 8 leaf and well-formed threads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e At this stage a sheng typically balances bitterness with growing sweetness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a lively, clean mouthfeel, typical of sheng.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Some hui gan, the sweetness that returns after swallowing, is usual for sheng like this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience — worth reaching for once you have moved past being a newcomer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: bring it to a full boil — 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eUse about 5g of tea per 100ml of water.\u003c\/li\u003e\n\u003cli\u003eRinse the leaves once with boiling water, about 5 seconds, then pour it away. Cover and let the leaves rest for around 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds for the first infusions, adding roughly 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003eDecant into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh stands up well to many resteeps.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThese are starting points, not fixed rules. Play with high or low pours, fast or slow streams, and adjust across seasons until you find your method. Getting the best out of the same tea in any year, season, weather or place takes practice — and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore the cake somewhere ventilated, cool and dry, out of direct sunlight and away from strong smells such as kitchen spices or smoke. For aging over years, paper or clay containers allow better airflow than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYou won't find these on every cake — they tend to turn up more often in teas that have been stored longer.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots sometimes appear; they come from the tea's natural oils and are not a defect.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: the cotton paper may pick up small tears or holes during storage and handling. The tea inside is fine.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 30g","offer_id":30375722123367,"sku":"KTM-30375722123367","price":12.0,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375722156135,"sku":"KTM-30375722156135","price":52.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375722188903,"sku":"KTM-30375722188903","price":342.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/products\/2012-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-batch-201.jpg?v=1792212448"},{"product_id":"2012-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-202","title":"2012 DaYi \"8582\" Cake 357g Puerh Sheng Cha Raw Tea (Batch 202)","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/8OI-vZcZRjs\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis 357g cake is DaYi's \"8582\", a sheng (raw) puerh from 2012.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2012 · Sheng (raw) puerh · 357g cake · grade 8 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e This tea is sold as a 357g cake. The leaf itself shows grade 8 leaf and well-formed threads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e In the cup it is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e A sheng of this age is usually still lively, with its edges starting to soften.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e Expect a lively, clean mouthfeel, typical of sheng.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Sheng like this usually leaves some returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eHow to brew:\n\u003col\u003e\n\u003cli\u003eAdd around 5g of tea for every 100ml.\u003c\/li\u003e\n\u003cli\u003eGive the leaves one quick rinse — cover with boiling water for about 5 seconds and discard. Then put the lid on and leave the leaves to open up for about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eStart with 10–15 second steeps, lengthening by about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour the liquor into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe and resteep — sheng puerh goes many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eThink of this as a starting point rather than a rigid method. Try pouring high or low, fast or slow, and adapt to the season until it suits you. Brewing one tea at its best in any year, season, weather or place is a skill built over time — and that is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep it in a ventilated, cool, dry spot, shielded from sunlight and strong odors (cooking spices, cigarette smoke). If you plan to age it long-term, paper or clay containers breathe better than airtight plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot all cakes develop these — the chances simply rise with longer storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spotting can occur from natural tea oils. This is not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: minor tears or holes in the cotton wrapper sometimes happen in storage and transit. The tea itself is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":47483248017638,"sku":"KTM-47483248017638","price":5.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30375735165031,"sku":"KTM-30375735165031","price":11.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47483248640230,"sku":"KTM-47483248640230","price":16.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47483250082022,"sku":"KTM-47483250082022","price":23.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375735197799,"sku":"KTM-30375735197799","price":51.99,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375735230567,"sku":"KTM-30375735230567","price":341.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2012-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-batch-202.jpg?v=1792212457"},{"product_id":"2011-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-102","title":"2011 DaYi \"8582\" Cake 357g Puerh Sheng Cha Raw Tea (Batch 101)","description":"\u003cp\u003e\u003ca href=\"https:\/\/youtube.com\/shorts\/znAcZLHGA3g\" target=\"_blank\" rel=\"noopener\"\u003e\u003cstrong\u003eVideo: unwrapping and breaking down the cake\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\"8582\" is DaYi's 2011 sheng (raw) puerh, sold here as a 357g cake.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2011 · Sheng (raw) puerh · 357g cake · grade 8 leaf · Menghai Tea Factory\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompression \u0026amp; dry leaf:\u003c\/strong\u003e The tea comes as a 357g cake. Breaking it open reveals grade 8 leaf and well-formed threads.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e The liquor is typically golden to amber at this stage.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e A sheng of this age is usually still lively, with its edges starting to soften.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMouthfeel \u0026amp; body:\u003c\/strong\u003e A sheng like this usually feels brisk and clean in the mouth.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e The finish should bring a little returning sweetness (hui gan).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWater: fully boiling, 100°C (212°F).\u003c\/li\u003e\n\u003cli\u003eSteps:\n\u003col\u003e\n\u003cli\u003eAdd tea (about 5g per 100ml).\u003c\/li\u003e\n\u003cli\u003eRinse once: cover the leaves with boiling water for about 5 seconds, then discard. Put the lid on and let the leaves rest for about 10 minutes to open up.\u003c\/li\u003e\n\u003cli\u003eSteep for 10–15 seconds for the first rounds, adding about 5 seconds each round.\u003c\/li\u003e\n\u003cli\u003ePour into a sharing pitcher.\u003c\/li\u003e\n\u003cli\u003eServe. Sheng puerh resteeps well for many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003cli\u003eTreat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eKeep the cake ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur, especially in teas with more years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.\u003c\/li\u003e\n\u003cli\u003eTea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.\u003c\/li\u003e\n\u003cli\u003eTorn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KingTea","offers":[{"title":"Sample 7g","offer_id":47398574915814,"sku":"KTM-47398574915814","price":4.99,"currency_code":"USD","in_stock":true},{"title":"Sample 30g","offer_id":30375745454183,"sku":"KTM-30375745454183","price":11.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":47398575046886,"sku":"KTM-47398575046886","price":15.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":47398577438950,"sku":"KTM-47398577438950","price":21.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake","offer_id":30375745486951,"sku":"KTM-30375745486951","price":47.0,"currency_code":"USD","in_stock":true},{"title":"Stack (7pcs)","offer_id":30375745519719,"sku":"KTM-30375745519719","price":315.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/2011-dayi-8582-cake-357g-puerh-sheng-cha-raw-tea-batch-101.jpg?v=1792212523"}],"url":"https:\/\/kingteamall.com\/zh\/collections\/all.oembed","provider":"King Tea Mall","version":"1.0","type":"link"}