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Pu erh Tea

2008 Cooked Pu erh Mini Cakes

Warm, Earthy, Smooth

Single portion mini cakes of beautifully balanced puerh
From £3.15
Quantity
  • 10g
  • 50g
  • 250g
  • Delivery & Returns

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    Full details

2008 Cooked Pu erh Mini Cakes Pu erh Tea

2008年普洱迷你熟茶饼

The Origin Story
Pu erh teas are growing in popularity as tea drinkers around the world seek to uncover their unique flavours. Our mini cakes hail from Yunnan province in China and are a great introduction to cooked pu erh - rich yet subtle, with a woody, earthy character, smooth texture and deep dark colour. Each mini cake is the perfect size to make one pot of tea. Simply use one cake per cup, infuse for 1 minute, reducing infusion time as tea unfurls fully. Pour away the first infusion after steeping for a few seconds in near-boiling water.
China - Yunnan

Yunnan is the true home of pu erh tea and is also known for rich black teas

Yunnan is one of China's most ethnically diverse provinces and some of the minority tribes live in mountainous nature reserves where the Da Ye tea variety grows natively as trees of up to 1,000 years old.

  • Cultivar
    Da Ye Zhong
  • Oxidisation Level
    100%
  • Picked
    Year Round

Tasting Notes

Engage Your Senses

What to
Look For

Small compressed mini cakes of dark brown leaf

Aroma

Warm and nourishing: earth and spring forest floor with some tobacco leaf sweetness

In the Cup

Deep, clear dark brown

Taste

A gentle introduction to this often challenging tea style. Supple, velvety and full, with earthy and woody flavours and a lightly fruity finish

Make the Perfect Cup of 2008 Cooked Pu erh Mini Cakes

1
Measure
Measure

Use 1 cake per cup (250ml)

2
Heat Water
Heat Water

Heat water to 100°C

3
Infuse
Infuse

Infuse tea for 3 minutes

3 min
4
Reinfuse
Re-infuse

You can infuse your leaves up to 5 times

Reviews

2008 Cooked Pu erh Mini Cakes Pu erh Tea
Average rating: 4 Stars
  • Rating: 4 stars
    by Steph
    A tea newbie writes...
    by Steph
    Rating: 4 stars
    A tea newbie writes...
    I've only rediscovered leaf teas in the last month or two after many years of tea bags and an expensive cappuccino habit, so these are the thoughts of an inexperienced drinker who dared to take the Puerh plunge. My only previous experience of Puerh was a loose leaf variety, which tasted good but smelled distinctly fishy, so it was somewhat gingerly that I decided to taste a more respectable one. This tea was delightfully presented in its little paper wrapper with a crane on it, and I followed the instructions as to rinsing and repeated short infusions. The taste as promised was rich and sweet and held up well to five steepings, but I am forced to acknowledge that I am not one of those who enjoys the cooked Puerh aroma; perhaps I am sensitive to some compounds (my loathing of coriander/cilantro knows no bounds, for example), but the aroma gets in the way of my enjoyment of the taste, which is really nice. I am giving it four stars nevertheless because even though cooked Puerh is not my cup of tea, I could tell the quality was greatly superior to my previous experience of the brand, in the smoothness of the taste.