After being plucked, withered and rolled, the leaves are moistened before being packed into sacks and left to dry for up to 8 months to allow the tea to gradually decompose.
Once the tea has reached its desired fermentation, the leaves are “pressed” into a variety of shapes, generally known as Tea Cakes. A post-fermented Chinese speciality known as “Shou”.
Directions: 1/2 Cake per 200ml water. Steep for 3 to 5 Minutes
Ingredients: Puehr Tea Cakes (tea is packed into these shapes and dried. When the tea hits hot water it unfolds.)
Status: Organic. Contains Caffeine