This tea cake is produced by Tea Urchin, a tea business setup In Shanghai. This business is owned by a couple Eugene and Belle. Eugene was from Australia before he settled down in Shanghai where he married Belle.
I had written about them way back in 2012. This couple were quite hardcore when they set up the the business in 2004. They made frequent trips to Yunnan to source for their own tea. They visited the smaller tea families and farms and try to find and offer to their customers the rare and lesser known pu erh tea. I believed they have a few kids now and the recent pandemic had prevented them from visiting Yunnan to personally source the tea.
This cake is the 2011 Ding Jia Zhai. This tea is primarily from the Yiwu region. I had stored this cake for almost 10 years and had now broken up the cake and put the pieces in a tea caddy. This tea is aromatic; wood and hay aroma. This tea is extremely mouthwatering. I would not serve this tea to new tea drinkers. There is hardly any sweetness in the aftertaste. No sweetness or fruitiness. This tea is slightly herbal bitter with a strong qi. I felt sweaty after the tea session. This is the type of tea when you want it to be strong without any fuss. I like.