Home Doi Wawee Shu Pu'er Tea Cake

Doi Wawee Shu Pu'er Tea Cake

Regular price $52.00 Sale price $15.60
70% OFF
Size: 250 Grams

Size

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Doi Wawee Shu Pu'er Tea Cake

Doi Wawee Shu Pu'er Tea Cake

This Shu Pu’er is smooth and robust with a thick and syrupy infusion. Layers of cacao nibs, dark honey and raspberry jam unfold over the course of a brewing session. This is one of the stellar selections of ripe Pu'er with lots of flavor and boundless energy from the ancient roots of old tea trees in Doi Wawee.

Doi Wawee is a famous tea and coffee growing region in Northern Thailand's Chiang Rai Province. The tea trees of Wawee are similar to those found in Yunnan and Myanmar and were first planted by ancient tea farmers centuries ago. The tea forest in Wawee has spread via natural seed propagation over generations since ancient times. The tea trees in Wawee are considered a precious heirloom landrace variety not found outside of the region. The Shu Pu'er is fermented from the first flush spring tea and is very energetic, rich, and a must-try for tea lovers.

After several years of buying red tea and Sheng Pu'er tea in Doi Wawee, we worked with our partners in Thailand to produce a Shu Pu'er teacake, which has a much broader market in the USA. We are so proud of their strong efforts to travel to Yunnan and master the fermentation techniques of Shu Pu'er.

Cultivar

Ancient Heirloom Variety

Harvest

Spring 2025

Elevation

900 - 1150 meters

  • Imperial
  • Metric
5 seconds
Traditional Tea Preparation

Chip the cake carefully with a pick or Pu’er dagger.

Add 9g - 10g to a gaiwan or gongfu teapot (per 150mL-200mL).

Use 212°F boiling water.

Briefly rinse leaves for 5 seconds. Decant and discard this rinse infusion.

Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.

Decant 1st, 2nd, 3rd and 4th infusions after 15-20 seconds depending on how strong you like your tea.

Brew the tea several times until the flavor and aroma dissipates. Increase the infusion time to your taste preference after you become familiar with the tea.

Doi Wawee, Thailand

Chiang Rai Province, Northern Thailand

Across northern Thailand, old abandoned tea plantations have grown wild for centuries. Known locally as "Assam tea," these ancient trees trace back to the 11th and 12th centuries, when Bulang and Dai peoples are thought to have planted tea seeds along their migration routes. Later, Han Chinese settlers from Yunnan brought Pu'er traditions to Doi Wawee, now celebrated by tea lovers as 茶房, or "the village of tea."