In order to transport Pu Erh by mule caravan across the long and difficult Ancient Tea Horse Road, these teas were compressed into bricks, cakes and tuo cha shapes. Tea is brewed from broken chunks of these bricks and produces a rich, complex, and smooth infusion across many cups using the same leaf.
Small, individually wrapped cakes of Pu Erh shaped like mini bird nests. Smooth, earthy, ripe fruit flavours. It is made from the large leaf 'Da Ye' tea plant varietal, better known as Camellia Sinensis 'Assamica'. Just right for a mug of tea, the leaves can be re-infused many, many times.