Shu (ripe) Puer tea mini cake 2009 200g

The shu puer tea mini cake is an extremely versatile and easy to brew product because of the particular shape in which its leaves were pressed. In the cup the tea will show a rich and full-bodied flavor profile besides its convenient format. in particular it reveals an intense fermented sweetness at the beginning followed by many woody and mineral layers typical of shu puer.




this shu puer present a different shape from the usual cakes of tuo we usually show to you. It was in fact pressed in this practical coins that, thanks to the thinner part in the middle, are easy to break in two useful portions ready to be infused in a teapot for many guests or for having an exhaustive tasting session in a big gaiwan. We selected this tea not only for the practical shape, obviously, but also because of the quality of its leaves. Also without splitting the coin you can notice how tiny these leaves are and the nice amount of gems involved in the blend. Generally the little leaves can provide us infuse with a rich flavor profile because of the high concentration of compounds in their little mass and this tea confirmed this assumption.

In the cup this shu puer reveals a good intensity of flavors perfectly exalted by the rounded and dense body which the beverage will develop. About the tasting profile we can perceive a certain richness of elements which diffuse theirselves layer after layer on the palate. At first you can taste the creamy sweetness of this infuse which then reveals its vegetal beets feature before ending into a earthy and mineral feeling. All this flavors can be taste sustained by the texture of this tea which, in the aftertaste, leave some of the sweetness we felt in the first sips.

Place of origin

Yunnan, China


After the harvest the leaves wither under the sunlight for a certain period of time depending on the tea master wisdom before the "kill of green" phase which is similar to the process used in green teas production. Here the main difference is that the leaves aren't heated at the same temperature of a green tea but with a lower one so you could preserve some enzymes which will continue to modify the flavors of teas through the years. After the cooking process big quantities of tea leaves are amassed in pile 40/50 centimeters high and covered with a big sheet to allow the beginning of the fermentation. The producer have to move and wet constantly the leaves in order to achieve an homogeneous fermentation on all the vegetal mass. When this process ends, generally after o period which could take from 20 to 70 days, the leaves were spread all over the floor to let the microorganisms dry, and get loose. The so obtained final product it is generally pressed to ease the transport and improve the aging. For fulfill this phase the maocha pass through concentrated steam which is able to make the leaves softer without changing their inner humidity level and then the leaves are picked in a bag, shaped, and then leave under a stone or a mechanical press to fix the form and to disperse some more moisture.


We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 6.5 grams of leaves (about 5 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 20 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (20 - 25 - 30 ...)

These leaves could be steep about 8 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    6.5g-100ml / 20-25-30... sec / 8 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Fermentation

    Totally fermented

  • Caffeine

    Caffeine low


  • Origin: China

  • Taste: Sweet/woody

  • Instants: Drink


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