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Wuliang Shan Raw Pu-erh Cake (Sheng 生) — Everyday Value, 2020
Other names: Wuliang Shan Pu-erh, Wu Liang Shan Raw Pu-erh, Daily-Drinker Sheng Pu-erh, Pu'er Raw Pu-erh, 无量山生饼
Meet your new everyday cup — a Wuliang Shan (无量山) raw pu-erh that's easy on the wallet and genuinely lovely to drink.
This is a proper daily-drinker: clean, comfortable and smooth in the mouth, at a friendly price.
A small 100g cake that's perfect for someone not ready to commit to a full 357g standard cake.
About This Cake
A great-value raw (Sheng) pu-erh from Wuliang Shan, in the Pu'er region — the gentle, approachable heartland where pu-erh got its name.
Pressed in 2020 as an everyday daily-drinker: soft, clean and smooth, with the balanced, easy character Pu'er is loved for.
- Type: Raw (Sheng 生) pu-erh cake
- Region: Wuliang Shan (无量山), Pu'er (普洱), Yunnan
- Grade: the same single grade of leaf, inside and out
- Flavour: clean, soft, smooth and comfortable; balanced and easy
- Production: 2020
- Weight: 100g cake
Essential Pu-erh Tea Accessories
A pressed cake needs a couple of tools to enjoy it at its best:
- Cake pin: to break the cake neatly, slide a cake pin in from the edge and prise gently, keeping the leaves as whole as possible.
- Vessel: for pu-erh we reach first for a Yixing zisha pot — the unglazed clay rounds the cup out for a smoother, fuller brew — or a gaiwan for an easy, more affordable start. Easy to keep one going all day.
- Storage: keep your cake breathing in a 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
Your first pu-erh:
start with our Pu-erh Beginner's Trial Pack.
It brings together raw and ripe, loose and cake, in one box
— the easiest way to feel the difference and learn where you'd like to start next.
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 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.
A clean, honest daily-drinker like this is proof that a lovely pu-erh doesn't have to be expensive.
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 where this cake sits:
1. Ban-Na (西双版纳) The King of Pu-erh
Yunnan's most famous region, and home to the old and new "Six Great Tea Mountains." It splits into two very different sides:
Menghai (勐海) — bold and domineering: rich, thick flavour, powerful cha qi and a high aroma. The classic home of ripe (Shou) pu-erh.
↳ Bu-Lang Tea Mountain (布朗茶山) — its most celebrated origins: Ban Zhang (班章), Lao Man E (老曼峨) and Hekai (贺开).
Yiwu (易武) — soft and fine: a floral-honey aroma over a wild forest character, with the least bitterness of all.
2. Lincang (临沧) The Queen of Sweetness
Lincang is all about sweetness — a high, lifted aroma and a broad, generous sweetness, floral and honeyed, with barely any bitterness. It's built on the celebrated Mengku broad-leaf variety.
Best-known origins: Bing Dao (冰岛), Xigui (昔归), Xiao Hu Zhai (小户寨) and Mengku (勐库).
3. Pu'er (普洱) The Birthplace
Where the name "pu-erh" began. Soft, sweet and balanced, leaning to a floral-fruity sweetness — easy and approachable.
Best-known origins: Wuliang Shan (无量山) and Kunlu Shan (困鹿山).
★ This cake is from Wuliang Shan (无量山) — a Pu'er-region mountain giving a soft, clean, easy-drinking cup.
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).
What Decides a Pu-erh's Price?
Pu-erh prices run from everyday to eye-watering, and it helps to know what you're paying for. A few things set the price:
- Where it's grown (region): a famous mountain like Lao Ban Zhang or Bing Dao is scarce and commands top prices, while everyday mountains offer great value.
- The tree (variety & age): ancient-tree (gu shu) leaf sits above arbor (qiao mu), which sits above plantation (tai di).
- The pick: even from the same tree, tender bud-and-tip fetches more than coarser leaf — and spring tea is prized over autumn.
- Honesty of the blend: a "yi kou liao" cake — the same grade all through, like this one — is a mark of a fairly made, honest tea.
That's why two cakes with the same famous name can sit at very different prices. The exact village, tree type, grade and season all change what ends up in the cup, so the same name never means the same tea.
We're honest about price. This is the value end done right — a clean, single-grade daily-drinker that saves you money without cutting corners on taste.
A bigger price tag doesn't mean "better for you." Don't chase the number on the label: trust your tongue, not the price. The right pu-erh is simply the one you love drinking — which is exactly why we sample everything first.
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.
A soft, everyday raw pu-erh like this is easy and comfortable to drink through the day. 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 👇
🍵 Brewing Guide
📦 Storage & Care
🌿 The Origins
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