This teacake comes from the famous Nan Nuo Mountain in Xishuangbanna, Yunnan. This stone pressed cake is made from wild ancient puer tea trees that are 500 to 800 years old. It has a rich, long lasting smooth taste that leaves a moist feeling in your mouth. The color is a clear reddish amber and the leaves are spongy. It is a great tea to drink now, and is also a good tea for aging. The Jin Yu Xuan company, which won a silver medal in a 2006 black puer tea competition in Yunnan, only produces a limited amount of tea a year.

Amount to use: 1 tablespoon of tea to 3/4 of a cup of water (5g tea to 178ml water, or 0.18oz tea to 6oz water.) This tea can be brewed about 10 times.

How to brew: Gently loosen tea from the edge of the tea cake using your hand, a tea pick or a butter knife. Place the tea in the teapot. Add *205 degree F (96 C) water to the teapot to awaken and clean the tea. Immediately pour out and discard the water. Rinse the tea and discard the water a second time. Finally, add water and brew 8-35 seconds. Serve. Be careful not to over brew this tea.

*This temperature may be approximated by:
1) Heating water until medium bubbles form or
2) Removing a pot of boiling water from its heat source and letting it sit for about 5 minutes.