Bing cha — tea cake (餅茶, bǐngchá)

Bing cha (饼茶) is tea pressed into a round disc. This form is common for pu-erh, but is also used for other teas, including white tea.

357 g is a familiar pu-erh cake size, not a requirement. Cakes come in smaller and larger sizes. Bing cha describes a shape, not a cultivar or quality grade. Bricks and bowl- or nest-shaped tuo cha are other pressed forms.

Leaves are usually softened with steam, shaped, pressed and dried. Density depends on the material and pressing conditions: stone pressing does not guarantee a loose cake, nor machine pressing a tight one. Compression affects how leaves open in water, but cannot predict the quality of ageing.

Place the cake on a stable surface. Ease off small layers from the edge, pointing a tea knife or pick away from your hand and body. Never put your palm in its path. Loose cakes may separate by hand. Small fragments infuse faster, so reduce the time or dose when brewing broken leaf.

You can separate enough for several sessions and keep it in a clean, dry, odour-free container. Breaking up an entire cake does not automatically ruin it; storage conditions matter more. There is no need to crush it into crumbs.

Related teas

Chinese tea glossary