​With National Tea Day arriving this 21st April, it is the perfect moment to look beyond the standard tea bag and explore one of the most beautiful traditions in the tea world: Tea Coins.

​Originally designed for easy transport along the ancient Tea Horse Road, these compressed discs (also known as tea cakes or dragon balls) are making a stylish comeback for modern brewers. Whether you are a seasoned connoisseur or just starting your journey, here is why tea coins deserve a spot in your cupboard.

​Why We Love Tea Coins

​Perfectly Portioned: No scales required. Most tea coins are pressed into 5g to 7g servings, which is the ideal amount for a standard teapot or a traditional gaiwan session.

​The "Slow Release" Experience: Unlike loose leaf, a compressed coin unfurls gradually. Each subsequent steep reveals new layers of flavour, from earthy base notes to floral finishes.

​Built for Travel: They are incredibly durable and space-efficient. You can toss a couple into your bag for a weekend away without worrying about crushing delicate leaves.

​Ageing Potential: High-quality white tea or Pu-erh coins actually improve with age, developing a smoother, deeper character over time.

​How to Brew the Perfect Cup

​The Rinse: Place the coin in your vessel and cover it with hot water for about 10–15 seconds, then discard the water. This "awakens" the compressed leaves.

​The First Steep: Pour fresh hot water over the dampened coin. Let it sit for about 1–2 minutes to allow the edges to begin breaking apart.

​The Evolution: Don't stop at one cup! These coins are designed for multiple infusions. Increase the steeping time by 30 seconds for each subsequent pour.