Sheng Pu-erh (Raw Pu-erh) Cha Gao Tea Paste (Resin) 2026, 25g | Kunming, Yunnan

Cha gao (茶膏, "tea paste") is pu-erh in its most concentrated form. Tea is brewed for a long time, the liquor is slowly reduced until only a dense resin remains, and this is then dried into solid pieces. Cha gao has a long history in Yunnan and was once a luxury reserved for the imperial court. This tea paste was made in Kunming, Yunnan, in August 2026 from Yunnan raw (sheng) pu-erh and is offered as a 25 g pack of small pieces.

Made from sheng, the paste keeps the brighter side of raw pu-erh. Expect a golden-amber cup with a clean, slightly bitter edge that turns sweet, and the familiar cooling finish of raw pu-erh, but without any leaves, so it is very quick to prepare.

How to use it: take one small piece, about 0.3–0.5 g (roughly the size of a grain of rice to a small pea), and pour hot water over it, about 90–100 °C, in a cup, teapot or thermos of 300–500 ml. Stir or wait a minute until it dissolves completely. For gongfu style, use around 0.5–1 g in a 100–150 ml gaiwan and pour off short infusions until the paste is used up. Cha gao is very concentrated, so start small and add more to taste. It also dissolves in cold water, just more slowly.

A practical pu-erh for travel, the office or a thermos, and an unusual tea for curious drinkers. One 25 g pack makes many cups.

Tea profile