The Phoenix Mountain Gushu Raw Puerh Cake Version (凤凰山) offers a surprisingly different experience compared to its loose leaf counterpart, despite being made from the same tea trees at the same farm. The processing method for the cake version creates a flavor profile that’s complex, more savory, but just as satisfying in its own way.
The cake version begins with a pine tree-like woody aroma with a rich, maple syrup-like sweetness layered underneath it. On the palate, it introduces a light smokiness that transitions into nutty and savory notes, reminiscent of roasted chestnuts and miso. This is a stark contrast to the loose leaf version of the Phoenix Mountain Gushu Raw Puerh, which leans into vibrant, juicy fruit flavors and floral notes.
While the flavors differ, the signature qualities remain: a thick, smooth texture that coats the tongue and a cooling sensation that lingers in the chest. The cake version finishes with a subtle sweet and wildflower-like floral aftertaste, making it a well-rounded and satisfying tea.
Much like the loose leaf version, the cake is highly resilient, delivering many infusions with evolving flavors. It’s complex enough to enjoy on its own, yet strong enough to pair with snacks. Its ability to transform over time makes it ideal for long, leisurely brewing sessions where you can enjoy the different layers of the tea that unfold as you brew.
How to Brew (Gongfu Style): Break off 7 grams of tea leaves from the cake and use a 90ml gaiwan with 204°F (95°C) water. First, quickly rinse the tea leaves. Since we are using relatively more tea leaves, it is important to brew this tea quickly as not to over-steep. For the first infusion, steep only 2–3 seconds. For subsequent infusions, steep for just 1 second, basically pouring out the tea as soon as you pour the water in. After the 8th infusion, increase steeping time by 1–2 seconds.
This tea can sustain up to 20 infusions, with a gentle flavor and smooth texture that remains enjoyable even in later brews. If you want to intensify the flavor during these later infusions, fill your gaiwan only halfway with water when brewing.
The cake and loose leaf versions of Phoenix Mountain Gushu Raw Puerh offer two distinct experiences. The loose leaf version highlights vibrant fruitiness and floral aromas, while the cake focuses on nutty, savory, and smoky flavors. If you’re looking for something bright and floral, go for the loose leaf. If you want a savory and complex tea, the cake version is the better choice. For those lucky enough to try both, comparing them side by side is a fun exploration of how processing can completely transform the character of the tea. Both versions showcase the mastery of Phoenix Mountain Gushu, proving that no matter the form, this tea is a remarkable and rewarding experience.
