21 mini tea cakes

Ripe Pu-erh Tea is a sub-type of Pu-erh tea that has undergone a "wet piling" process.

Wet Piling aka "wo dui" was originally applied to Pu-erh in the 1970's as a way to fast age raw pu-erh (sheng cha), making it more palatable and smooth like a fully aged raw pu-erh. The process is accomplished by piling sheng pu-erh mao cha (uncompressed sheng puer) about a meter high in a covered clean space where it is kept wet and allowed to ferment for 45 days.

The pile is often covered with large cloths to retard evaporation of the water and the pile is turned every few days so that the inner contents are not overly fermented, allowing a consistent level of fermentation for the entire batch.

Directions: Before brewing, rinse the tea set with hot water to preheat. Next fill the teapot with adequate amount of tea leaves and steep with water around 95°C for 3 minutes before enjoying. This process can be repeated many times.
Concentration of tea can depend on your personal preference.