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A blend of several small batch ripe Puer teas fermented using our own material in Menghai, our 5th Wave blend was then sent to Fujian province to be charcoal roasted by hand by veteran Wuyi Yancha makers in late 2023 and pressed in early 2024 in Yunnan after a period of rest. People often ask us, "What tea should I drink as a coffee drinker?", so we made an honest attempt at answering that questions by fiddling around with our small batch shou Puer blending capabilities and then making a hybrid roasted tea with the help of our friends in Fujian. The results may not be beans, but considering our leaf-bound limitations, I'd say we could almost pass this off as shitty diner coffee. Thick bodied, roasted, with a lingering bitterness; goes well grandpa style with bacon and eggs, side of toast. Each cake is 200 grams of tea.