Old Tree "Aged Cha Hua" Tea Flowers Brick

Pressed from Camellia sinensis var. assamica blossoms harvest from older tea trees in the Da Qing village and Ku Zhu mountain area in Jinggu, Simao (Pu’er). Pressed in 2013 and stored locally in Jinggu since 2013. This is a sweet, soothing cup with a very low caffeine lift, great for unwinding at night or for anyone caffeine-sensitive. Expect a thick, viscous mouthfeel and a long, honeyed finish. Also fantastic as a blending ingredient with white tea, black tea, or pu-erh (ripe or raw).

Why it’s special

• Tea flowers only: naturally very low caffeine, gentle and calming.

• Aged since 2013 in Jinggu: blossoms have settled into a deep honey sweetness with clean aromatics.

• Dense 450 g brick: economical and long-lasting.

• Versatile: delicious on its own or blended to add body and honeyed sweetness to other teas.

• Aroma: wild honey, light cocoa husk, dried blossoms.

• Liquor: clear amber-orange.

• Flavor: round honey sweetness with hints of dried apricot and soft malt; no bitterness.

• Mouthfeel: very thick and silky, almost syrupy when pushed.

• Finish: long, sweet aftertaste with gentle warmth.

Origin & processing

• Region: Jinggu, Simao (Pu’er), Yunnan

• Material: tea blossoms (茶花) from local tea gardens

• Harvest year: 2013

• Storage: Jinggu local storage to present

• Format: 450 g compressed brick; paper-wrapped and outer bamboo-leaf pack as shown in photos

• Craft: sun-dried blossoms pressed into a firm brick, rested long term

Brewing guide

Tea flowers are light; start modestly and adjust.

Gongfu (recommended)

• 2–3 g per 100 ml

• 95–100 °C

• No need to rinse. 15 s • 20 s • 25 s • 30 s… for 6–10 infusions

• For extra body, increase leaf or time slightly; it won’t turn bitter.

Western / mug

• 2–3 g per 300 ml (10 oz)

• 95–100 °C for 3–4 minutes

• 2–3 infusions, adding 30–45 s each round

Cold brew

• 6–8 g per 1 L

• Room-temp water; refrigerate 6–8 hours

• Soft, honey-sweet, and very refreshing

Blending ideas

• With white tea: 70/30 white to flowers for extra body and honeyed sweetness.

• With black tea: 80/20 black to flowers to soften edges and add a syrupy finish.

• With ripe pu-erh: 50/50 for a dessert-like, cocoa-honey cup.

• With raw pu-erh: 70/30 sheng to flowers to round structure and lengthen the sweet aftertaste.

In Summary

• Caffeine: very low (tea blossoms contain far less caffeine than leaf)
  

• Uses: great evening tea, for guests, or a natural sweetener for blends

• Name: Old Tree "Aged Cha Hua" Tea Flowers Brick

• Type: compressed tea blossoms

• Region: Jinggu, Simao (Pu’er), Yunnan

• Weight: 450 g

• Storage: Jinggu storage to present

In short: a soothing, honey-sweet tea flower brick with thick, viscous texture and very low caffeine, equally lovely solo and brilliant for blending.

NOTE! Please store air-tight in a resealable pouch to prevent bugs from eating it! No Refunds for any reason!