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Sun-dried Black Tea (Shaihong) Pressed into a 200g Cake (Cha Bing)

We went to Yunnan to learn about the world of Pu'er, and along the way, discovered Shaihong! One of Yunnan's best kept secrets, Sun-dried black tea is a gem that deserves showcasing.

The moment I unwrapped and brewed this magnificent Shaihong cake, I was hooked. With rich notes of dark chocolate and dried fig, this tea brews a deep, cherry red liquor and can be brewed up to 8 times in one sitting. As you continue brewing, you'll notice the different layers emerging - spice, cacao beans, raisins. 

In contrast to mainstream black teas that are oven-dried, Shaihong leaves are simply left under the sun to dry. A natural process that results in a mellow black tea with raisin-like sweetness and velvety consistency. A unique black tea with Pu'er-like qualities. 

Originally gifted to me by a tea producer in the village, this Yunnan Black is hand-picked from wild tea trees (between the age of 50 and 100 years) in Zhanglang village of Xishuangbanna. Like a fine wine, this tea also gains complexity and value with age. A must try for wine connoisseurs, especially those who enjoy silky red wines like Shiraz and Cabernet Sauvignon.

Rated a 91/100 on Tea Epicure by North American tea author, Tony Gebely. Read Tony's assessment here. 

Tea Specs

NOTES  Dark Chocolate, Cinnamon, Red Date, Honey

ORIGIN  Zhanglang, Xishuangbanna, Yunnan | Bulang People

PICKED  Oct 2022  PRESSED  Oct 2022

LEAF  Da Ye varietal, Da Shu (big tea trees 50 ~ 100 years old) | Bud and 3 leaves

CRAFT  Picked, withered, rolled & sun-dried. Pressed into 200g cakes (cha bing). 

BENEFITS May aid digestion

CAFFEINE Yes

Brew Instructions

We recommend using a small clay teapot or Gaiwan to brew this black tea. You can use a butter knife to help you break off pieces of the cake. We were also pleasantly surprised to find out this tea makes a delicious cold-brew, with its natural sweetness really coming into play. 

Gongfu Brew (Gaiwan): 5g | 150ml | 95°C | 20 sec | +5 secs for additional brews | Can steep ~ 8 times

Western Brew (Mug / Teapot): 5g | 350ml | 95°C | 1 min | + 20 secs for additional brews | Can steep ~ 4 times

Cold-Brew (Pitcher): 12g | 750ml | Room temp. | 8 hours in fridge | Strain & serve

Farm Story

Bordering Myanmar, Zhanglang village is home to the Bulang people who have been practicing their age-old pu'er-making traditions for thousands of years.

We met this producer and family by chance, stumbling upon their modest processing facility during our stay in the tea village. Like many of the tribes in this tea region, this family has owned and protected its ancient tea trees for several generations, cultivating its precious leaves using age-old traditions together as a family. 

We observed as the family processed tea until the evening when Mr. Ai and his wife began frying pu'er leaves over a wok. It wasn't until the next day when he gave us a ride into town that he gifted us this magnificent Shaihong cake, wrapped in a gorgeous paper depicting the colorful traditions of the Bulang people. 

This tea's complex flavors and digestive properties are enhanced with age. Store it in a dry, shaded place and enjoy the changes in taste and benefits over the years. An ever-evolving and transformative black tea, unlike any other we've ever experienced.  

Don't let the cake form intimidate you - Once you practice breaking pieces off a few times, it's actually a very convenient way to store and drink tea.