Organic Pu Erh Beeng Cha Tea - 357g

Organic Pu Erh Beeng Cha Tea - 357g

Organic Yunnan Chi Tse Beeng Cha - Ancient Taabush Cooked Pu Erh

Ingredients: 100% Yunnan Organic Pu Erh (Camellia sinensis).

Character: soft, smooth and earthy.

Origin: China

Region: Yunnan

Curiosities:

Pu Erh - Pu Erh, Pu-Erh or Puerh is a natural and fermented tea originating in the Yunnan region of China. Its production has been going on for over 1700 years, going through a specific fermentation process performed by microorganisms. The sensory experience in consuming this tea based on Pu Erh is getting over the years, unlike most teas. Therefore, the older it is, the better its characteristics and properties will be. And this is how this tea will change its initially heavy and bitter flavor to a slightly earthy and aromatic flavor.

Like wine, the Pu Erh is consumed compact a few years after the leaves are harvested to cause a post-fermentation in a controlled manner. To transform into an aged tea with rich properties. However, it can be consumed in a younger state. Pu Erh contains a low percentage of theine and is often used for weight loss and antioxidants. The name "Pu Erh" will be directly related to the production of the leaves which is done in Pu'er County in China. However, Pu Erh tea is also produced in Hunan, Hubei, Anhui, Sichuan, and Guangxi provinces.

Consumption of Pu Erh in tea may facilitate digestion and lower cholesterol, even warming the body. It can also act as a depurative and antidepressant.

Leaf: brownish, dark, medium to thick, flattened in a flat shape.

Fermentation time: multiple

Grams per litre: 14g

Mountain Height: 1350

Region: Yunnan, Pu Erh.

Harvest Year: 03-2010

Water temperature: 100º

Infusion time: 2 to 3 minutes.

This cake is the original way of storing Pu-Erh as an organic variant. For the preparation, the required amount is simply broken off and poured over with hot water.

Special: Surrounded by original villages deep in the mountains, this part was certified organic a few years ago. The tea material is aged for at least one year before it's pressed under pressure and steamed to its classic form. The tea bushes are on average 30 years old.