A Wo Dui "cooked style" Puer cake from southern Yunnan. Wo means "wet" and Dui translates as "stacked" or "piled in layers" and refers to the unique technique used to post-ferment the leaf and enhance the mellowing of a Puer tea. This came comes from our grower in Cangyuan, the western part of Yunnan. We have been aging this cake since 2005 and it is very ripe for drinking enjoyment.

Size: 5" diameter
Weight: 150 Grams
Cup Servings per Cake: 80

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
190°F (88°C)	Best with Spring water	1	3	5

Dark, cooked puer are characterized by their rich, earthy smoothness and require higher temperature water to infuse. Their unique lack of astringency keeps them from over-steeping and makes them ideal for long, low-maintenance infusions and steeping Chinese style in a cup or a pot.

We recommend one teaspoon of leaf per 8 ounce cup, rinse the tea briefly with hot water then steep with 190 to 200 F water for 2 to 3 minutes. This should provide at least 3 to 4 good infusions, although some puer will give many more.

Bing Cha leaf can be broken off into single serving pieces which separate into individual leaves during infusion.