My journey into puer began with this cake and i love it! When i compared it to some Taetea cakes, it was good for the value, but not as complex
HI! Thanks for reviewing the Phatty Cake! Yes… one thing in regard to the complexity with pu’ers is that many are blends of various sizes of leaves. The Phatty Cake is comprised of just one grade of leaf. Most of my other ripe pressings are blends, but I was so excited about this one grade of leaf that I did an entire pressing of it, knowing that over the years, the complexity of this tea would change. And indeed, it already has. With the lighter fermentation this leaf underwent, this pressing will see still more changes in the next few years.
I have a stash of this loose leaf pu’er in China and am doing a pressing very soon that will see me adding in some grade 3 leaf (phatty cake is grade 1 leaf), from the very same year and growing area. Super clean, the cake should be a winner, with a little bit of extra depth from the addition of the grade 3 leaf.
I look forward to sharing it with you. You may enjoy the Noble Mark ripe cake that I had pressed this past year. It is not up on the site yet, except in loose leaf. It is a blend of 4 grades of leaves. Impressive for being so young. The 250 gram cakes will arrive shortly and I’ll get them up on the site!
Wishing you great joy!!!
Just firmed up the pressing details for Phatty Cake: The Sequel :) Of course, it won’t be here for a few months, but the blend has been determined and the leaf will go to the pressing factory next week. Once the cakes have dried, they will be wrapped with our artwork. I usually let the cakes dry further for a couple of months in China before I ship them over here. I want ZERO chances of mold during shipping. Can’t wait to share it with you! Have a great day, my friend!
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