Raw Sticky Rice Pu-erh Mini Cake (Sheng 生) — Glutinous Rice

Other names: Raw Sticky Rice Pu-erh, Glutinous Rice Sheng Pu-erh, Nuo Mi Xiang (糯米香), Pu-erh Mini Cake, 糯米生普

A fresh, lively take on sticky rice pu-erh — this one is raw (Sheng), Pu-erh.

Premium raw pu-erh is blended with glutinous-rice grass(a Yunnan Natrual Herb), so the tea's bright, refreshing character meets a warm, sweet, sticky-rice aroma. A real delight in a cup.

Pressed into little 6g mini cakes — one cake, one brew. And the sweet rice scent isn't from any actual rice: it comes from a Yunnan herb (glutinous-rice grass), with no added flavouring.

About This Mini Cake

A raw (Sheng) pu-erh mini cake blended with glutinous-rice grass (糯米香, Semnostachya menglaensis) — a Yunnan herb that naturally smells of warm sticky rice. The pairing works beautifully: the clean, refreshing brightness of a young raw pu-erh, lifted by a sweet, comforting rice fragrance.

• Type: Raw (Sheng 生) pu-erh mini cake, glutinous-rice blend
• Flavour: bright, refreshing raw pu-erh with a warm, sweet sticky-rice aroma
• Blend: glutinous-rice grass (糯米香), a Yunnan herb — no added flavouring
• Format: 6g mini cakes — one per brew, no cake pin needed
• Packaging: 60g or 120g

Prefer it dark, smooth and earthy? Try the ripe version — our Sticky Rice Ripe (Shou) Mini Tuocha.

Essential Pu-erh Tea Accessories

Mini cakes are the easy option — one cake per brew, no breaking required. A couple of pieces still help:

• Vessel: for pu-erh we reach first for a Yixing zisha pot — the unglazed clay rounds the cup out for a smoother brew — or a gaiwan for an easy, more affordable start. A mug works fine too.
• Storage: keep your mini cakes fresh and fragrant in a breathable home like our pu-erh bamboo storage unit or an unglazed clay jar.

See the full range in our Pu-erh accessories.

Want to understand pu-erh a little better? Here's some honest, no-fluff knowledge to help you find your pu-erh.

How to Choose Your First Pu-erh

The quick version:

Raw (Sheng) is like sashimi — fresh, bright and a little wild;

Ripe (Shou) is like a rich, slow-cooked stew — dark, mellow and smooth, transformed by time.

Love green or white tea? Start raw — like this mini cake.

Love black tea, dark tea (hei cha) or roasted oolong? Start ripe — explore our Ripe (Shou) pu-erh.

Your next pu-erh: explore by region.

Scroll down — there's plenty here to help you decide. Finding a pu-erh you love is a genuinely fun journey, and the pricey one isn't always the one that suits you.

These little rice-scented cakes are one of the easiest and most comforting ways to enjoy a young raw pu-erh.

Pu-erh Regions: Why Origin Shapes Taste & Price

Region is one of the biggest reasons two pu-erhs can differ so much in taste, quality and price.

Across Yunnan, tea grows on hundreds of mountains, each giving its own character — shaped by the land and the tree type (ancient-tree, arbor or plantation).

Here's how Yunnan's three core regions break down — and what to expect from each:

A handy shorthand pu-erh drinkers use:

Ban Zhang is the king (bold and powerful),

Bing Dao is the queen (sweet and smooth),

Yiwu is grace itself (soft, supple and silky).

Pu-erh, Caffeine & Antioxidants

Like all true tea from the Camellia sinensis plant, pu-erh is post-fermented and naturally contains antioxidants and caffeine — that's simply part of the leaf.

Young raw pu-erh like this is bright and lively in the cup. If you're sensitive to caffeine, keep your leaf light and your steeps short, and enjoy it earlier in the day.

Brew this raw pu-erh the right way

— check out our professional Brewing Guide, Storage Care, and The Origins below 👇