Golden Needle Shu Pu-erh Cake

Golden Needle Shu Pu-erh Cake is a 2016 vintage of a Jin Zhen ‘Golden Needle’ ripe pu-erh cake from Hong Xuan Tea Factory. Made entirely from high grade leaves that are compressed into 100g cakes. The dark liquor has a woody and earthy character with sweet fruity and savoury forest notes.

The whole cakes are approximately 100g in weight and come in our usual handy zip pouches for easy storage.

We also offer samples that are 1/10th of the cake and are around 10g in weight. While we do our best to keep the samples intact, these may contain loose leaves that separated from the main cake during breakage.

Brewing guide: 2.5g in 250ml water at 90-98°C for 3-5 minutes


This product is currently out of stock and unavailable.

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Origin:Hong Xuan Tea Factory, Panlong, Yunnan Province
Cultivar:Camellia sinensis var. assamica
Harvest time:November 2016
Sourcing:Specialist Chinese Wholesaler


Our Golden Needle Shu Pu-erh Cake (金針熟饼) is a top grade, tippy leaf ripe pu-erh that comes in 100g round cakes. These were made by Hong Xuan Tea Factory (鸿轩茶厂) located in Maichong Village, Shuanglong Township, Panlong District, Kunming, Yunnan Province. This cake was produced in November 2016 from leaves harvested in autumn of 2016. This cake has a large proportion of golden needle leaf, resulting in a smooth character that is woody and earthy. We sourced these via Yunnan Sourcing and stored them for an additional 2 years prior to making them available.

These cakes come in a convenient 100g size. This tea has a classic ripe pu-erh woody profile. It produces a smooth liquor that has a thick, viscous quality and notes of earth, forest floor and light wood. The flavours are savoury, with a lightly metallic aftertaste and good tannic base. While the forest flavours do dominate, there is definite sweetness and fruitiness coming through. This is an excellent top grade ripe pu-erh that is suitable for drinking straight away.

We suggest brewing parameters of 90-98°C for 3-5 minutes according to your taste, brewing multiple times. Prise off a required amount of leaves with a sharp knife or pu-erh knife and brew multiple times. For best results brew Gong Fu style, using 5g per 100ml in a good traditional clay pot. When brewed Gong Fu style we suggest briefly washing the leaves and then following with multiple short infusions.