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This is a traditional Chinese compressed tea cake, also known as Bing Cha (饼茶). These tea cakes are made by pressing whole tea leaves into a round, dense shape, which helps preserve the flavor and allows the tea to age beautifully over time. Originating from regions like Fuding and Yunnan, this method was first used centuries ago to make tea easier to store, transport, and trade along the Ancient Tea Horse Road.

Breaking and brewing from a tea cake is a cultural ritual—each piece you pry off carries the aroma and history of the leaves within. The longer you store it, the richer and smoother the taste becomes.