Appearance of the 2021 Wuliang Mountain tea cake surface
Original Title: “How does the compression tightness of Pu-erh tea affect its later aging? Which is better, iron cakes or loose cakes?”
Pu-erh tea comes in many forms, including compressed varieties such as tea bricks, tea tuos, and tea cakes, as well as some loose-leaf teas. In addition, based on the degree of compression, they can be further divided into loose cakes and iron cakes.
Nowadays, a large number of tea enthusiasts have the habit of collecting Pu-erh tea. So, the question arises: exactly how does the degree of compression in Pu-erh tea affect its later aging? Next, I will use iron cakes and loose cakes as examples to provide an analysis for everyone.
1. The difference between iron cakes and loose cakes
(1) Loose cakes
The compression is slightly loose, the shape of the tea cake is irregular, the tea leaves are distinct, and the cake type is relatively loose; some tea cakes can be easily pried open with a light touch or even by hand.
(2) Iron cakes
These are Pu-erh teas formed through compression; due to high pressure, the tea cakes are pressed very tightly, making them more difficult and laborious to pry open.
2. Which is better: iron cakes or loose cakes?
From the perspective of Pu-erh tea’s later aging, it can be mainly divided into two pathways: oxidative and microbial.
For short-term storage, loose cakes may have certain advantages; however, in terms of long-term storage, tightly compressed iron cakes are better.
Loose cakes are compressed more loosely, allowing the tea leaves to come into easier contact with moisture and oxygen in the air. In the short term, while oxidation can reduce astringency and enhance aroma to some extent, excessive oxidation will lead to a thin soup quality and weak sweetness/aftertaste, failing to achieve the core value of “aging into fragrance.”
In contrast, microbial action is the primary pathway for the later transformation of Pu-erh tea.
In tightly compressed iron cakes, the internal space of the tea leaves is relatively sealed; under suitable temperature and humidity conditions, the substances contained within the leaves continuously provide energy for beneficial microorganisms.
During this process, large molecules that were originally insoluble in water are gradually decomposed into polysaccharides, proteins, and other substances soluble in the tea soup, which results in Pu-erh tea developing characteristics such as an increasingly thick soup, a deeper throat rhyme, and a more pronounced mouthfeel—advantages that loose cakes do not possess.
3. A few small suggestions regarding the storage of Pu-erh tea
Tea enthusiasts can decide based on their own motivations and intentions for storing tea.
If you want to store some tea, drink it relatively soon, and still enjoy a good taste, then loose cakes are, to some extent, a good choice.
If you wish to store tea long-term and allow it to “age into fragrance,” tightly compressed iron cakes are better at creating a stable micro-environment to maintain normal microbial activity; therefore, under the same conditions, the transformation of iron cakes will be superior.
Mengku Daxueshan tea bricks
Previously, some tea enthusiasts provided feedback to us that the Xiaofang ripe Pu-erh tea bricks and Mengku Daxueshan tea bricks were pressed a bit too tightly and were difficult to pry open; after reading this article, you will surely understand our intention.
Regarding the issue of how to pry open these types of tea cakes and bricks, tea enthusiasts can refer to our previously written articles or videos on pring tea to learn how to do it easily. You may check them yourself; for example: “Always pricking your hand with a tea needle while prying tea? Follow my steps to easily pry open tea bricks, cakes, and tuos~”
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Author: Lam Sam (LamSam), the Old Tea Head
ZENTEA MANOR
Alliance Supply Chain Services Limited
Unit 902-3, 9/F, Mini Cube, 10 Sam Chuk Street, San Po Kong, Kowloon, Hong Kong
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