Aged Dongding Tea Cake

At the 2024 Nantou Tea Expo we stumbled across something a little different. For the last 6 years, a Dongding tea farmer has been experimenting with making tea cakes out his traditionally produced Dongding Oolong. These cakes are the result of that experiment, and we think they are worthwhile to share!

Made from 2012 and 2020 material respectively, nothing was done during the original processing of the tea to prepare the tea for pressing. The finished oolong was simply steamed, and pressed into cakes with the idea of enhancing the flavor of the tea as it aged. The pressing has given these cakes a uniquely aged, or ‘turned’, flavor that we have (semi) jokingly called ‘Wet Stored Taiwanese Shou’.

2012 – Made from an unsold batch of 2012 Dongding Oolong, this cake is has strong ‘wet storage’ vibes, with full aged flavor and a touch of earthiness that is more reminiscent of Chinese Shou Puer. It still has the soul of aged Taiwanese oolong, with coconut notes and sweet/sour fruit, but the pressing of this material into a cake makes for a very unique brew. (600g cakes)

2020 – Made from 2020 Competition material, this cake is smoother and more recognizably Donging Ooong than the 2012 cake. Sweet coconut and red fruit notes are this cakes’ dominant flavors and we are sure it will get better with age! (300g Cakes)

Both of these cakes are fun to try if you are a fan of the Dongding or Shou Puer genres. And especially if you are a fan of both!

Elevation: 900m

Status: Tested Agrochemical Free

Cultivar: QinXin

Oxidization: 35%, Post Fermented

Season: Spring 2012, Spring 2020

Method: Hand picked, processed on site, small batch, electric roast

Region: Dongding, Nantou

Recommend Brewing Style:

Gong Fu Style: 3-5g per 100ml, ~100C water, 30, 45, 60 then add 5-10 seconds steeps in gaiwan. Lasts 4-5+ steeps.

Western Style: 3g per 100ml, ~100c water for 3 minutes. Lasts 2-3 steeps.