Huangye Bai Cha Cake

There’s something almost comical about the gargantuan leaves and stems in this compressed tea cake that makes it all to easy to underestimate its quality. Consumers of other stem-heavy teas like kukicha may perceive something in common: a not-quite-woody flavor, cool and vegetal, more resembling cucumber or celery, and a lighter body devoid of bitterness.?Its thin and refreshing infusion is spiked with the gentle spiciness of cinnamon, cherry leaf, and a hint of brown butter, and is the perfect?thing to rotate in during a long tea session for a palate-cleansing break from heavier aromas and mouthfeels. The?waxy, almost waterproof leaves are resilient and long-lasting, able to be infused over and over with little sign of change. Just be sure to give them a wash or long steeping times to extract their flavor.