2016 Citrus Pu-erh Tea Cake | Teas For Indigestion [ 陳皮普洱餅 ]

Traditional Brew (Rinse first): 5g / 95–100°C / Rinse 5 sec, then steep 10–15 sec / Re-steep up to 8–10 times

Cold Brew: 5g / 500ml / Steep in fridge for 6–8 hours

Simmering Method: 6g / 600ml water, simmer on low for 5–10 minutes for a richer, medicinal brew

Ingredient: Aged Ripe Pu-erh + Xinhui Tangerine Peel (Chen Pi)

Origin: Menghai, Yunnan & Xinhui, Guangdong, China

Storage: Stone-pressed Qizi Bing Cake for continued aging

A classic Qizi Bing cake blending 2016 Yunnan ripe Pu-erh and Xinhui tangerine peel, crafted for continued aging. Best for balancing Water element energy.

- Is this citrus pu-erh effective for indigestion?
Yes. The combination of aged ripe pu-erh (aids digestion, reduces bloating) and Xinhui chen pi (dispels cold, relieves gas) makes this tea an excellent natural remedy for indigestion.

- How does the 2016 differ from the 2018 version?
The 2016 cake offers an additional two years of aging, resulting in a smoother, more integrated flavor where the citrus and pu-erh have melded more deeply. The aroma is softer and more medicinal.

- What is a Qizi Bing Cake?
Qizi (Seven Sons) Bing is a traditional pu-erh cake format where seven cakes are wrapped together. Our stone-pressed cake is designed for continued aging at home.