A lot of care when into the basic ingredients in this cake. The first thing to consider in this tea is the picking and an effort to preserve the leaf configuration in the making process. The blend of maocha comes from three different locations. The first, Yong De is an area that is know more for it's black tea, this maocha was selected for it's sweetness and fragrance. The maocha from Mengku was selected for it's robust flavor and it's richness. The maocha from Lin Cong was selected for it's body and complex after taste. Also great care when into getting the right compression so that it would age well. We are hoping this will be a very collectable cake. The taste is very approachable for a young cake and we are looking forward to tracking the taste as it ages.

Location: Yunnan Province, Ling Cang area, Meng Ku and Yong De Counties
Mao Cha: Yunnan Da Ye Zhong Cha (Big Leaves Tea Tree) over 200 years old
Tea Producer: Seven Cups & Cha Ma Si Tea Company
Picking Standard: traditional 1 bud 2 leaves

How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.

How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.

Brewing Guidelines:

1st infusion -- Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water to infuse for 5 minutes.

2nd infusion -- Boiling water, infuse for 2 minutes

3rd infusion -- Boiling water, infuse for 3 minutes

4th to 7th infusion -- Boiling water, infuse for 5 minutes

Infusions: at least 7 times