Bánh trà Ai Lao Sheng (thô) Pu-erh

That sweet cream soda aroma hits right after the first steep, but the real surprise is how the Swiss chard savoriness creeps in on the finish—it's like a soda pop that learned to be a proper tea. The cake itself is a beauty, with tight, silvery buds that flake off cleanly, and it's already drinking

The cream soda note is surprisingly subtle and sweet, while the chard gives it an earthy depth I keep craving. This 2025 spring cake is still young but already smooth enough to drink now, and I can tell it'll age beautifully.

I was skeptical about the Swiss chard note in the description, but it’s genuinely there—earthy and slightly mineral, balancing the sweet cream soda pop. The cake is so fresh from spring 2025 that the leaves still have that tender, vibrant feel when I break them apart. Couldn’t resist finishing my fi