A Pu-erh Bing Cha’s compressing technique is shown in its shape and tea leave presentations on surface of cake. A good compressing technique does not only affect appearance of a Pu-erh Bing Cha, but also affect a Pu-erh’s quality. Comparing to machine compressed Pu-erh Bing Cha, traditional hand compressed Pu-erh Bing Cha is less flat and will age faster. Historically, Jing Chang Hao was famous for their superior compressing techniques and beautiful appearance.

Bake in oven for 8 to 10 minutes (ovens may vary). Repeat with any remaining tortilla wedges, and allow to cool for approxiamately 15 minutes. Serve with any flavor ice cream you want.

Or alternatively, you can serve it with fruit and spice mixture called Fruit Salsa/Dip. In a large bowl, mix:

2 kiwis (peeled and dried), 2 apples (peeled, cored, and dried), 1 (8 ounce) package of raspberries, 1 pound of strawberries, 2 tablespoons of white sugar, 1 tablespoon of brown sugar, 3 tablespoons of fruit preserves (any flavor)

and cover and chill in refrigerator for 15 minutes.

Here's a great tip I got from one of my YJD subscribers: if you don't want to use sugar, or you want to cut down on calories, you can substitute Splenda (or your other favorite sugar substitute) instead. This can work for can apply to other dessert recipes containing sugar as well.