Pu-erh teacakes have a long history, with their origin believed to be back in the early nineteenth century when the Chinese emperor in 1806, sent them as a gift to the King of England. Thereafter, these teacakes have been valued for a very long time and they continue to be valued to this day. Some of the advantages associated with these cakes include their ability to assist indigestion and in lowering cholesterol.

These cakes provide a smooth aftertaste that people have described to be ‘old, mellow and earthy,’ and they are always considered the perfect travelling companion. They eliminate the hustles of making the traditional nutritious tea, since the Pu-erh cakes are highly nutritious and easy to use.

How to use them

To have the best Pu-erh cake experience, chose the ones that you want, since they are 50 types, and neatly remove their covering. Place one piece of cake for every mug, during which time you are preparing to introduce the water.

The best temperature to have your water is at 100°C or 212°F and this is simply letting the water reach its boiling point. Pour the water into the mugs containing the Pu-erh cakes and allow the mixture to steep for a short period, usually less than three minutes. The tea gives off a strong sweet aroma with a soft gentle aftertaste. The colour also gives one the right impression that the tea is ready for drinking. Washing the tea during the drinking process gives the cake the opportunity to release its taste and flavor.

When storing the Pu-erh cakes, make sure that the environment has free flowing air and is free from other strong odors. A dry area is preferred over a wet one, because if there is any amount of humidity, it will attract moulds and in turn negatively affect the cakes.

After using the cake once, you cannot use it again therefore; make the most of the one chance they have, though there are 50 Pu-erh cakes from which, one can choose.