Ancient Tree Black Tea Cake
£1.70
Malty · Nectar · Brisk
Made from old Yunnan tea trees traditionally used for pu-erh, this Dianhong-style black tea is pressed into a tidy 5 g cake for a single teapot or gongfu session. In the cup, it’s vibrant and amber-red, with malty warmth, honeyed sweetness and soft notes of dried stone fruit and cocoa, finishing brisk but not harsh.
Sealed individually against UV, odour and humidity, each cake travels well – from desk drawer to weekend bag – without losing its layered aromatics.
Quantity
Expected to be shipped by 10th December 2025
Tasting Note
Colour
Rich copper-red with a warm, luminous glow.
Malt, forest honey and subtle spice, lifted by dried fruit and floral notes.
Aroma
Full yet poised; nectar-sweet, brisk and effortlessly smooth.
Taste
Gentle
Moderate
Lively
Preparation Guide
Leaf
Water
Time
Taste
5g or 2tsp of tea
300ml
85 - 90 ºC
2 minutes
Re-infuse the leaves,
adding more time with each infusion
Where it Begins
Yunnan, China
In the old forests around Pu’er, leaves from ancient large-leaf trees are picked by hand, then slowly withered, rolled and fully oxidised before being dried at low heat. This patient craft lets the thick, old-tree leaves darken and caramelise gently, creating a deep amber liquor with natural sweetness – layers of dark honey, dried fruit and quiet, lingering spice.
