2016 "Dahlia" Wedding Tea Cake

This duo of gorgeous puer hails from the Changsha Wufeng tea estate and were originally sourced as our CEO Friday's wedding teas! Both styles were picked, processed, and cave-aged in 2016 (the year Friday & Jesse met). Large leaf and complex flavor combine beautifully to offer upward of ten infusions. We adore these dreamy teas and hope they bring love and luck into your home too!

White Dahlia is best described as floral and light-bodied with a sweetness that runs astringent with a strong steeping. Best brewed at 175° F or 79.4°C for 2-3 min, or over the course of many 30-second infusions. Contains approx. 70mg of caffeine per cup.

Purple Dahlia is best described as rich and full-bodied with a smooth earthiness that grows both darker and smoother in a strong infusion. Best brewed at 205° F or 96.1°C for 2-5 min, or over the course of many 30-second infusions. Contains approx. 70mg of caffeine per cup.

"White Dahlia" Sheng Puer - 100g tuo cha style cake - contains pure raw puer tea
"Purple Dahlia" Shou Puer - 100g tuo cha style cake - contains pure cooked puer tea
"Wedding Cake Stack" - 200g total tuo cha style cake - contains one of each above cake