Pu erh Tea Cakes: Raw Sheng Puerh Tea Cakes and Ripe Shu Puerh Tea Cakes

Pu-erh tea cakes are a traditional form of compressed tea from Yunnan Province, China. These cakes come in different types and weights, each with unique flavors and purposes. Here’s a detailed overview of their making process, types, flavors, and reasons for their production.

1. Making Process

Raw Sheng Pu-erh Tea Cakes

  1. Plucking: Fresh tea leaves and buds are harvested from the tea trees.
  2. Withering: Leaves are laid out to wither, reducing moisture and making them pliable.
  3. Pan-Frying: The withered leaves are pan-fried to stop oxidation and retain their green color.
  4. Rolling: Leaves are rolled to break down cell walls and release essential oils.
  5. Drying: Rolled leaves are dried to remove excess moisture.
  6. Compression: The dried leaves are steamed to soften and then pressed into molds to form cakes.
  7. Aging: Sheng Pu-erh cakes are aged naturally, developing complex flavors and a smoother texture over time.

Ripe Shu Pu-erh Tea Cakes

  1. Plucking: Similar to Sheng Pu-erh, young leaves and buds are used.
  2. Withering: Leaves are withered to prepare them for fermentation.
  3. Fermentation (Wo Dui): Leaves undergo a rapid fermentation process involving moistening, piling, turning, and aerating to mimic the aging of Sheng Pu-erh.
  4. Drying: Fermented leaves are dried to stop further fermentation.
  5. Compression: The dried leaves are pressed into molds to form cakes.
  6. Aging: Shu Pu-erh cakes are often enjoyed younger but can be aged for additional flavor development.

2. The Meaning of 357 Grams Tea Cake

The standard weight for a Pu-erh tea cake is 357 grams (approximately 12.6 ounces). This weight has historical significance:

  • Historical Trade: The 357-gram weight was adopted during the Qing Dynasty due to its practicality for trade and shipping.
  • Measurement System: It aligns with traditional Chinese measurements, making it a convenient size for both commercial and personal use.
  • Aging: The weight is ideal for aging, allowing the tea to mature properly while maintaining its integrity.

3. Types of Tea Cakes

1. 8 Grams Tea Cake

  • Description: These are small, convenient portions often used for single servings or for tasting.
  • Usage: Ideal for trying different teas or for convenient brewing.

2. 100 Grams Tea Cake

  • Description: A small, manageable size that is practical for personal use and easy to store.
  • Usage: Suitable for those who want a smaller quantity or for casual tea drinkers.

3. 200 Grams Tea Cake

  • Description: A medium size offering a balance between quantity and storage.
  • Usage: Good for regular consumption while still being manageable for aging.

4. 357 Grams Tea Cake

  • Description: The traditional and most common size for Pu-erh tea cakes.
  • Usage: Perfect for aging and is often used for both personal and commercial purposes.

5. 1 Kilogram Tea Cake

  • Description: A larger size suitable for those who consume Pu-erh tea regularly or prefer to store larger quantities.
  • Usage: Ideal for serious collectors and enthusiasts who wish to age tea for long periods.

4. Flavors of Tea Cakes

Raw Sheng Pu-erh Tea Cakes

  • Young Sheng: Features fresh, floral, and fruity notes with a sometimes astringent taste.
  • Aged Sheng: Develops rich, earthy, woody, and complex flavors, becoming smoother and more mellow over time.

Ripe Shu Pu-erh Tea Cakes

  • Young Shu: Offers a rich, earthy flavor with notes of leather, wood, and sometimes sweet or malty undertones.
  • Aged Shu: Becomes more refined with deeper, well-integrated flavors and a smoother texture.

5. Why Make Tea Cakes

Convenience: Tea cakes are easier to store, transport, and handle than loose leaf tea. Their compact form preserves the tea and makes it more manageable.

Aging Potential: Tea cakes, especially Sheng Pu-erh, age well, allowing flavors to develop and mature over time. Compression helps preserve and enhance the tea’s quality.

Traditional Practices: The process of making tea cakes is deeply rooted in Chinese tea culture, reflecting historical practices and craftsmanship.

Economic and Cultural Significance: Historically, tea cakes were used as currency and were traded along ancient tea routes. Their production and consumption are integral to the cultural and economic history of the region.

Pu-erh tea cakes are a traditional and versatile form of tea, offering a range of flavors and aging potential that appeals to tea enthusiasts around the world.