Babusyn Sheng Pu-erh 2015 Pressed Tea Cake

Sheng pu-erh pressed into a cake back in 2015. The leaf comes from Xishuangbanna, the tea heartland of China's Yunnan province.

Taste and aroma

A spicy aroma and a tart, dense brew — everything sheng pu-erh is loved for. The cup opens with meadow flowers, mown grass and fruit wood, then bread, baked milk, jam, caramel, citrus peel and cherry follow.

How to brew

Break off a piece of the cake, pour hot water over it and work in short infusions — the leaf unfolds gradually and holds many steeps.

An affordable yet neatly made cake: a clear starting point for anyone new to pu-erh and a calm everyday tea for those who already know it. Packed in a kraft doypack with a clear window and a zip-lock.