Cakes, more commonly known across Asia as “brick tea”, recall a time when tea was so valuable that it was used as a currency in its own right. While brick pressing tea does not typically change flavor, the style of production is useful in that it makes the leaf less fragile and easier to store. Brewing tea cake is also novel and worth experiencing at least once; simply break a small piece off, drop into your favorite teapot or gaiwan and add hot water.
As soon as the water touches tea, a bouquet of nutmeg, plum, and roses will delight the senses. The first cup will be ready while the cake still holds its shape, only after the second steep will the leaves fully bloom. Keep the steep times short—roughly half a minute—and the water temperature at or below 93c. The key is to prevent heat loss; pre-heating the leaf as well as using ceramic or porcelain teaware. While exceptionally tolerant to a spectrum of steeping styles, our Oriental Beauty Cake is one of our most beautiful and sweet teas, brewing with love and care will be more than worth it.
The liquor will be deep amber in color, dulcet, clear, crisp and slightly dry, with pointed pit fruit flavors of plum and cherries over very faint notes of spice and pressed flowers.