Bolo de Chá Pu'er Doi Wawee Shu

I was skeptical about flavor notes like raspberry jam in a pu'er, but by the third steep it's genuinely there, layered under that thick, syrupy body. The cacao nibs and dark honey sweetness round it out without ever turning cloying, and the cake keeps giving for a good long session.

The second steeping is where this cake really shines—the raspberry jam note comes through clear as day while the body stays thick and coating. I’ve been brewing it Gongfu style and the layers just keep unfolding, cacao one moment, dark honey the next. A solid daily drinker that makes you slow down a

I was skeptical a tea cake could get syrupy like this, but the second steep turned into a thick, dark honey-sweet cup that clung to my tongue. The raspberry jam note surfaced around steep four and made the whole session feel like a dessert.