A Wo Dui "cooked style" Pu-er 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 Pu-er 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)	Filtered	1	3	5

Dark, cooked pu-er 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 pu-er will give many more.

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