Cha Wu JinYaGongTing Ripe Pu-erh Tea Cake

This is actually a great starter pu'erh cake if you're new to the category. It has that characteristic earthy flavor without being overly funky or intimidating. The taste is sweet and smooth with notes of cocoa, malt, and even a hint of root beer. It's also forgiving—it tastes better plain than with additions, and you don't need to age it before drinking. Just brew it and enjoy.

You'll get a lot of mileage out of this one. The 357g cake is substantial, and the leaves are great for multiple infusions—one reviewer mentioned getting over 9 gallons of tea from just 85g! Since ripe pu'erh leaves can be steeped 4-6 times (or more with gongfu brewing), this cake can easily last you months depending on how often you drink it.

Expect a smooth, thick brew with a sweet and malty character. The flavor is moderate in strength—bold and robust without being overwhelming. You'll pick up earthy notes along with cocoa and malt, and some people even notice a subtle root beer quality. The liquor brews up rich and dark, and the overall experience is pleasant and full-bodied.

Yes, this is something to be aware of. Several reviewers noted that this cake has a higher stem content—around 50-60%—and more chopped leaves than golden buds. It's not the highest grade pu'erh you'll find, but that's also reflected in the price. The good news is it still tastes pleasant and smooth, so if you're looking for an everyday drinker or want to experiment without breaking the bank, it's a solid choice.

You can do both. This tea is ready to drink right out of the box—no aging required. But if you're a collector or like experimenting, it also ages well over time. The tea is clean and has the structure to develop more complexity as it sits. Whether you brew it today or stash some away for later, you'll have a good experience either way.

This tea works well with both Western-style brewing and traditional gongfu methods. For gongfu, use short steeps (10-30 seconds) and you'll be rewarded with multiple flavorful infusions. The leaves keep producing good tea round after round. If you prefer a simpler approach, a longer steep in a regular teapot works fine too—just keep in mind the flavor is smooth and forgiving, so it's hard to mess up.