I would normally open an older tea to drink and share with my family and friends, This is usually done on special occasions like Christmas or Chinese New Year.
I was most probably showing off when I would take out the cake with its wrapper on, opening or breaking up the cake when we are brew the tea.
I realised now it was a mistake.
The tea is not at its best when you open the cake and prying off some tea to brew on the same day. The tea would be much better if I had broke the cake up and stored the contents in a tea caddy for a few weeks before that special occasion. The taste and a aroma of the tea would be better. Yes call it xin cha or awaken the tea.... it really works. This is especially so for highly compressed cakes from Xiaguan and even Taetea (Dayi) cakes. Both raw and ripe cakes would do very well if they are broken up and kept in a tea caddy for a couple of weeks.
I am opening a 2005 Xiaguan cake. This is not an iron cake but the compression, in my opinion is just as hard as an iron cake. This cake should be nice as I could detect the old Xiaguan signature faint perfume aroma from the cake, I cannot wait for Christmas. Counting down the days.
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