Is it about size? (tea cakes)
Hello Tea Dudes and Dudettes,
I trust you have all been fine and your tea has been enjoying bathing in your teapots/cups etc.
I have been drinking a lot of pu’er tea lately (and even before that) and I have fallen into philosophical questions of the why and how of things.
As we all know, pu’er tea comes in different kinds, shapes, forms and sizes. In this thread, the focus will be on sheng pu’er (raw pu’er) as I have not yet befriended shou puer (ripe) yet. Sheng pu’er has been coming in different shapes such as round cakes (beeng), mushroom shapes, bricks, dragonBall, domes, etc though some shapes such as the mushroom and dome shape are more specific to ripe. I have personally only had the chance to indulge in beengs and dragonBalls as well as a couple of steeps with the brick cake form.
This thread will focus on your view and knowledge of the beeng cake form (the disc form) of sheng pu’er. As far as I know, they principally come in three sizes, namely – 357g / 200g / 100g though there have been such beengs which were 400g or 250g too. Sheng pu’er tea normally is loose – maocha – but has been rendered into cakes for logistical purposes (of transporting and preserving it).
As consumers of sheng pu’er, what size do you favor? Also, what is your take on the reason behind all these sizes as well as their standardization? Should producers keep to these weight standards, or do you believe it is OK to juggle with any weight?
Finally – would you buy cakes smaller than 100g? More than 357g? And what is the main factor affecting your purchase of a given size?
Thank you for your insights.