DE THEE en KOFFIE SPECIAALZAAK VOOR DE VEELEISENDE LIEFHEBBERS
Green tea cake
This Pu-Erh Cake is the green counterpart to the black Tea Cake. The tea in question is a green tea that comes from the southern part of Yunnan and is pressed into a round form just like the black equivalent. In China, the green version of the Tea Classic is called “Sheng”, which means “raw”. The teas used for these cakes are 2 to 3 years old. The impressive shiny silver tips exemplify the exceptionally worked tea leaves from organic cultivation. A Tea Cake is a wonderful accessory, a collector’s piece and, of course, a delicious tea for all Pu-Erh connoisseurs!
Whether as a means of payment, a noble present or to simplify trans- portation, pressed tea has been used for a variety of different reasons ever since the Han Dynasty. Originally, the tea was pressed directly after harvesting and matured in its pressed form, but another processing method quickly established itself. While at the time it was designated as “artificially matured”, today the expression “post-fermented” is quite familiar. The completely fermented tea, called “Shou” (mature), is humidified, pressed into a round form and matures a second time in this pressed form. This tea has a classically sweet, earthy flavour and can be steeped up to five times.
Mattheus B, Kleine markt 8, 2000 Antwerpen
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