The “8582” recipe was commissioned in 1984 by NANTIAN Trading Co. (Hong Kong) and finalized in 1985 after extensive trials. Initially made exclusively for Hong Kong, it later became one of the most iconic Pu-erh formulas, known as “Zi Tian Bing” (Purple Heaven Cake) after 1988. The tea cake has a neat form, golden-green leaves, and rich floral-honey aroma. Its liquor is bright amber with strong chaqi and fast-returning sweetness. Over years of aging, the initial bitterness transforms into a mellow, full-bodied flavor highly appreciated by Pu-erh collectors.
