Earth & Heaven 726 | shou puerh teacake
TASTING NOTES: sweet barley, baked prunes, light cocoa husk
Clean and mellow ripe (shou) puerh from Menghai. Notes of sweet barley, prunes, and cocoa husk. Perfect for everyday drinking — no bitterness, no funk.
357g.
Tea character
Leaf aroma
old wood, cacao husk, dried jujube
Cup aroma
dark bread, raisin
Flavor
sweet barley, baked prunes, light cocoa husk
Tea story
The 726 recipe is a classic formulation from the Menghai region, designed to bring out the essence of ripe puerh in a mellow and approachable style. Crafted by the Daoshenggen company, this teacake follows a traditional fermentation method known as wo dui, or wet piling—a process that transforms freshly plucked Camellia sinensis var. assamica leaves into a dark, smooth, and aged tea over several weeks.
Carefully selected leaves from old tea trees were harvested in autumn, sun-dried, and fermented in controlled conditions to achieve a rich profile without harshness or bitterness. The result is a forgiving, deeply drinkable tea meant for long steeping sessions or a quick, satisfying cup. Revered by daily puerh drinkers in China and abroad, this cake offers consistency, reliability, and comfort—qualities that earned it popularity among both seasoned and new tea enthusiasts.
Tea Region | Menghai County, Xishuangbanna, Yunnan, China
Tea tree | Camellia sinensis var. assamica
Cultivar | 云南大叶种 (Yunnan Da Ye Zhong)
Harvest | Autumn, 2022
Picking & processing | Mature leaves hand-harvested, sun-dried, fermented using traditional wo dui technique, then stone-pressed into a 357g tea cake
Steamed barley bread with dried figs
The chewy texture and subtle sweetness of the bread match the tea’s earthy body, while the figs amplify the soft dried fruit notes in the brew.
Braised beef with star anise and soy glaze
The tea’s mellow richness balances the savory-sweet depth of the glaze, with earthy tones complementing the umami of slow-cooked meat.
Black sesame mochi
The nutty, slightly bitter flavor of black sesame harmonizes with the tea’s mineral edge, while the chewy texture enhances its smooth finish.
