In 2002, the 7th International Tea Culture Seminar hosted jointly by Purple Cane and the Malaysian International Tea Culture Association was successfully held in Kuala Lumpur. A key calendar event for the Chinese tea fraternity, it was organised in conjunction with the inaugural Malaysia International Tea Festival.
To celebrate this special occasion, the hosts presented limited edition tea cakes to fellow tea connoisseurs and aficionados as souvenirs. Made of the choicest Dianqing (Yunnan green) raw tea, these 1kg tea cakes are worthy collector’s items.
Harvested in early spring from tea trees of the large-leaf varietal grown in high elevations at the Si Mao Tea Region in Yunnan, fresh leaves underwent fixation and rolling before being naturally dried under the sun to yield quality loose leaf raw tea. They were then steam-pressed into shape with the use of special moulds.
Thanks to plentiful rain, moistening mist and an absence of extreme cold or heat, the unique terroir of the mountainous region offers a balanced ecosystem thriving with life, contributing to the abundant compounds in the tea leaves. The greenish-yellow infusion is bright and flavourful with a pleasant aftertaste. Two decades of natural ageing in the dedicated Malaysian tea storage enables the tea to benefit from the right humidity and passage of time to acquire a uniquely mellow flavour profile.
Break off a well-sized portion of tea leaves from the tea cake, add to brewing vessel until ¼ filled. Pour in freshly boiled water at 85°C-95°C and drain the tea infusion immediately. 1st brew is not for drinking, the purpose is for the tea leaves to unfurl and moisten. This helps release the full flavour of tea for a satisfying brew.
For 2nd brew, refill the brewing vessel with about 30 Seconds to extract the full flavour. Pour and Serve. It is good for several brews. Re-steep the leaves in a similar manner to enjoy the tea as it develops from steep to steep; continue re-steeping until the leaves are exhausted of flavour.