Pinglin Honey Black Tea Cake

This is an interesting one—black tea made from Baozhong material in Pinglin, then pressed into a cake. Pinglin is famous for its light, floral Baozhong oolongs, so seeing those leaves transformed into black tea and compressed is a bit unusual, but it works beautifully.

The "honey" in the name refers to the natural sweetness these leaves develop when fully oxidized. You get a rich, malty character with prominent honey notes, along with hints of dried fruit and a subtle floral quality that echoes the area's Baozhong heritage. There's a depth and complexity here that comes from both the processing and the pressing.

Compressed tea cakes age differently than loose leaf, developing smoother, rounder flavors over time. Even if you drink this fresh, the cake form gives it a slightly mellower character compared to loose black tea. Breaking off pieces from the cake is part of the ritual—you can pry off just what you need and watch the leaves slowly unfurl as they steep.

The liquor is deep amber-red with a full body and smooth mouthfeel. It's sweet without being cloying, robust without being harsh. The kind of tea that's satisfying any time of day and holds up well to multiple infusions.

If you're into pressed teas or looking for something different from the usual Taiwanese blacks, this Pinglin cake is worth exploring.

Origin: Pinglin, Taiwan
Material:  cultivar, fully oxidized
Form: Pressed cake
Notes: honey, malt, dried fruit, smooth and rich