2019 Fuhai 8596 Pu’erh Ripe Tea Cake 357g

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(6 customer reviews)


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About 2019 Fuhai 8596 Pu'erh Ripe Tea Cake 357g

Our 2019 Fuhai 8596 Pu’er Riped Cake uses sun-dried Shaiqinmao tea leaves (Yunnan big-leaf variety) from the Blang and Nannuo Mountain areas. It is produced by Fuhai Tea Factory in Menghai County, Xishuangbanna, Yunnan province. This Pu’er combines the powerful, wild aroma of Blang Mountain tea with the fruit- and honey-accented sweetness of Nannuo Mountain tea.

This tea cake uses the 1985 tea formula produced by Fuhai Tea Factory; the tea is graded 9. As noted above, Blang Mountain Pu’er tea has legendary status. Nannuo Mountain is another area producing well-known, good-quality Pu’er. Its total tea-producing area is over 21,600 acres, including 12,000 acres of ancient tea plantations. The Blang people actually began planting tea in the Nannuo Mountain area before migrating; the Aini people then took over tea cultivation here. The average altitude is 1,400 metres; the annual precipitation is between 1,500mm and 1,750mm. The average annual temperature is around 16℃ to 18℃. These are also excellent conditions for growing tea trees.

Appearance & Taste

2019 Fuhai 8596 Pu'erh Ripe Tea Cake 357g

The aftertaste of this Pu’er is impressive, sweet and lingering. This Pu’er combines the powerful, wild aroma of Blang Mountain tea with the fruit- and honey-accented sweetness of Nannuo Mountain tea. Because it has been aged for several years, it also has a special, rich Chen fragrance. The tea soup is pure and clear, wine-red to amber colour.

What is ‘8596’?

This tea cake uses the 1985 tea formula produced by Fuhai Tea Factory; the tea is graded 9.

The serial number of Pu’er cakes has a very particular meaning. The first two numbers refer to the tea formula used. The third number refers to the grade of tea used – the smaller the number, the more delicate the tea (i.e. it contains a greater proportion of . The last number indicates the particular tea factory. Normally, the number ‘1’ denotes Kunming Tea Factory; the number ‘2’ Menghai Tea Factory; the number ‘3’ Guanxia Tea Factory; the number ‘8’ Haiwan Tea Factory; and the number ‘6’ Fuhai Tea Factory. Therefore, the serial number for this tea cake expresses that it uses the 1975 tea formula produced by Fuhai Tea Factory, and the grade of the raw material is level 7. It is important to note that Pu’er made from higher grades of tea is not necessarily better or more expensive. Pu’er made from more delicate tea materials tastes fresher because it is rich in amino acids; however, due to the smaller proportion of polyphenols, it may not yield the health benefits of older Pu’er. The best Pu’er is rich in health-supporting substances and flavour; but products made with a greater proportion of buds are less rich than Pu’er made mostly with leaves. Sometimes, Pu’er made from lower-grade tea materials also has a very powerful, almost aggressive aroma which is attractive to many tea drinkers. The aroma of Pu’er is further enriched with ageing. Even low-grade Pu’er, if aged, can taste better than new, high-grade Pu’er, and will correspondingly be more expensive.

Taste: Earthy, Sweet, Woody

Brewing Guide

2 teaspoon(s)

100°C (125ml)

3-4 mins


4 tsp

100°C (250ml)

3-4 mins


8 tsp

100°C (500ml)

3-4 mins


For simple glass vessel / teapot brewing:

You can brew less tea leaves with more hot water for longer brewing time. Use 2 teaspoons of the tea for 125ml teacup, 4 teaspoons for 250ml glass or 8 teaspoons for 500ml teapot. Using 100°C hot water to infuse tea leaves for around 3-4 minutes. Re-steep for around 6-7 times. Adjust it according to personal taste.

For Gongfu Style: (Recommend using (Yixing) Clay Teapot and Gaiwan)

-Detailed processes:

  • Warm the Gaiwan/tiny teapot with hot water; discard the water afterwards
  • Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
  • Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotating it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
  • Refill clay teapot/Gaiwan with hot water
  • Infuse tea for around 10s – 20s for first brew, extending extra 20s infusion time for the following brew.
  • Pour the steeped tea into serving cup and divided into small teacups and serve
  • Repeat 8-15 times depends on personal taste.



It is produced in Menghai County, the famous home of Pu’er tea and the earliest site of tea production in China. The area is dotted with ancient tea trees; the oldest wild tea tree here is 1,700 years old. The leaves picked from these old trees are referred to as ‘wild arbour’. The climate has both tropical and subtropical characteristics: there is a southwest monsoon Temperature differences across the year are small, but large from day to day. Depending on altitude, the area can be divided into northern tropical and subtropical climate zones. The annual average temperature is 18.7℃, the average annual sunshine 2,088 hours, the average annual rainfall 1,341 mm, and the annual frost around 32 days. Menghai is very often foggy, on average around 107 to 160 days a year. The soil is deep, breathable and fertile; it is slightly acidic and has good drainage. Types include red soil, yellow soil and lateritic soil, and the pH value is between 4 and 6. These are advantageous conditions for the cultivation of Pu’er tea trees.

Origin: Yunnan

6 reviews for 2019 Fuhai 8596 Pu’erh Ripe Tea Cake 357g

  1. English


    I feel that I am not really into ripe Pu’er tea in the past, this tea however is so smooth with a touch of sweetness that I have reevaluated my experiences with puer teas in general and willing to try many more types to find one I will like, this is a nice one

  2. English


    Sweet with hints of honey. This is the perfect tea for a relaxing afternoon.

  3. English


    Very exotic but also easy to drink. I choose this tea when I feel like my other teas have got a bit boring. It changes my day for the better.

  4. English


    It felt like I was tasting history with this tea which really gives a sense of China’s tea-making tradition through its robust and fruity blend.

  5. English

    William K.

    A beautiful and wild-tasting tea full of subtle mixes of fruit and earthy flavours. Highly recommended.

  6. English

    Ashton K.

    This tea is powerfully sweet with notes of rich honey and creates an attractive red soup.

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