Haiwan Raw Puerh Mini Cakes

A bold, classic raw puerh in perfectly portioned mini cakes. Harvested in Spring 2017 from Menghai County, Yunnan, each individually wrapped tuo cha offers an authentic sheng puerh experience with the convenience of a single serving.

£17.50 GBP

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Size 100g 250g

Delivery & returns

Free standard delivery for orders over £40. We aim to deliver your Waterloo Tea order quickly and securely. For full details on shipping options, delivery times, and our returns policy, please visit our Delivery Information page (link the delivery information page).

Packaging

Our teas are designed with sustainability in mind. Loose leaf teas and tea bags are packed in recyclable pouches, and our tea bags are fully compostable, perfect for your home food waste bin.

Storage

Store your tea in a cool, dry place away from direct sunlight. Keep pouches sealed between uses to preserve flavour and character. Most teas remain enjoyable after their best-before date, though blends with added flavours may lose their intensity after this date.

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Description

Haiwan Raw Puerh Mini Cakes are produced from spring-harvest tea grown in Menghai County, one of Yunnan's most respected puerh-producing regions. Pressed into convenient 5g mini tuo cha, they offer an accessible way to enjoy traditional raw puerh without the need to portion larger cakes.

Each individually wrapped cake is designed for a single brewing session, making preparation simple whether at home, in the office or while travelling. Despite their compact size, the leaves are capable of producing multiple infusions, with each steep revealing a little more of the tea's evolving character.

Why is puerh often compressed into cakes? Traditionally, compression made tea easier to transport and trade across China's ancient Tea Horse Road. Today, it also offers practical benefits, helping protect the leaves during storage while making teas like these easy to portion and brew.

Origin

This tea comes from Menghai County in Xishuangbanna, southern Yunnan Province, one of the most significant regions in the history of puerh production. The area has become synonymous with high-quality puerh, thanks to its long-established tea-growing traditions and favourable conditions for cultivating large-leaf tea cultivars.

The leaves for these mini cakes were harvested during the spring of 2017, a season widely regarded as one of the finest for puerh production. Spring growth provides fresh, healthy leaves that are particularly well suited to raw puerh, giving the tea an excellent foundation for both immediate enjoyment and continued development over time.

Processing

Haiwan Raw Puerh Mini Cakes follow the traditional sheng puerh process. Freshly harvested leaves are withered, pan-fired to halt excessive oxidation, rolled, and then sun-dried using the traditional shai qing method to produce mao cha, the foundation of all raw puerh teas.

The finished leaves are then compressed into 5g mini tuo cha, creating convenient single-serving portions that are individually wrapped to maintain freshness. Compression has been part of puerh production for centuries and remains an important stage in preserving the tea while allowing it to be brewed easily and consistently.

Brewing the Perfect Cup

Leaf: One 5g mini cake

Water: 95–100°C

Western Brewing: 500ml water for 3–4 minutes

Gongfu Brewing: 100ml water with short infusions, beginning at 10–15 seconds and increasing gradually.

Re-infusions: Suitable for multiple infusions, with the tea continuing to develop throughout the session.

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Haiwan Raw Puerh Mini Cakes