A raw tea cake with great storage potential made after our Zipin cake and using the same traditional methods, a tribute to the 1950s Jiangcheng cake style for which is renowned. It produces a delicate and exquisite infusion, causing saliva to spring from the root of the tongue, with a lively character both long-lasting and full of transformations. Post-production fermentation has brought about a change, in around 10 years’ time, which is rather breathtaking. According to the philosophy of Chinese medicine, such a refreshing and long-lasting infusion has the effect of nourishing the feminine “yin” principle, and is especially suitable for drinking during the dryness of autumn.