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Pu-Erh Beeng Cha
FORMED TEA 357gr
GRADE(S): Compressed OP (Orange Pekoe)
ANTIOXIDANT LEVEL/CAFFEINE LEVEL: Low /Medium
MANUFACTURE TYPE(S): Special pu-erh process, Hand crafted.
REGION: Yunnan Province, China.
CUP CHARACTERISTICS: Elemental earthly notes with a strong cup.
Ingredients: Black tea (Pu-Erh style) 2012
£ 65.00
In stock
PRODUCT ID: 581
Description
Pu-Erh Beeng Cha: The 7-Layered Teacake
In some remote villages of Yunnan Province, Pu-Erh Beeng Cha, known as the 7-layered teacake, holds a cherished place in local legend. Its colloquial name, Qizi, or “7 Sons,” originates from a captivating tale. This story recounts the life of a government official’s wife who oversaw the town’s struggling tea industry. The couple had six sons and yearned for a seventh, hoping a boy could help rejuvenate the local economy.
One night, the official dreamt of a dragon who revealed that to ensure a seventh son and save the town, he should prepare a cake made from seven layers of local Pu-Erh tea. The dragon advised that if they spoke their wish into the steam of the first pot while steeping the tea, their desire would manifest by the time they finished brewing the cake.
The next morning, the official instructed the local factory to create the 7-layered Pu-Erh cake. Following the dragon’s instructions, the couple brewed the tea together. Over the next week, they enjoyed pot after pot, and, as fate would have it, three weeks later, the wife became pregnant. Eight months later, they welcomed a seventh son, prompting widespread celebration in the village. The newly popular 7-layered cake revitalized the local economy, and to this day, the village thrives.
The Unique Qualities of Pu-Erh Beeng Cha
What makes Pu-Erh Beeng Cha so special? Beyond its enchanting legend, this tea undergoes a unique aging process. After being compressed into cakes, it is aged for two years, developing a wonderfully earthy profile with musty undertones. Once brewed, the leaves can be steeped multiple times, revealing subtle changes in flavor with each infusion.
The Origins of Black Pu-Erh
The origins of black Pu-Erh tea can be traced to the Kunming Tea Factory, established in 1972. At that time, the Chinese government sought to diversify its economy and mandated the factory to create a new, marketable tea. Drawing on centuries of experience, the tea masters of Kunming crafted black Pu-Erh, which quickly became the world’s top-selling variety.
Distinct Characteristics
So, what sets black Pu-Erh apart from other black teas? The answer lies in its fermentation and aging process. Unlike standard black teas, black Pu-Erh is partially fermented, allowing it to be processed and stored without complete drying. This often involves burying the tea, storing it in caves, or placing it under damp tarps. Over time, this fermentation imparts the earthy character that defines most Pu-Erh teas.
Brew yourself a pot of Pu-Erh Beeng Cha, make a wish, and savour the depth of flavours while you enjoy its rich history!
Brewing loose leaf or pieces of a Pu-erh cake in a gaiwan over multiple steepings allows you to experience the flavour at different stages in the extraction process. Starting with a light flavour and cup colour, then developing into a dark and rich experience, watch how the tea evolves and until it reaches its full extraction.
- Bring fresh, filtered water to a boil about 100 C°.
- Place 1 tablespoon of loose leaf Pu-erh or Pu-erh cake directly into your gaiwan.
- Fill the gaiwan with hot water, allowing the leaves to sit for no more than 5 seconds, then discard the water. We refer to this first steeping as the rinse. This removes unwanted smaller leaf particles and facilitates further extraction in later steeps.
- Once again, fill the gaiwan with 100 C° water, pouring directly over the leaves. Wait approximately 10-20 seconds, then pour the tea through a strainer into the glass pot. Next, pour tea into the tea cups from the glass pot. This will ensure that each individual is experiencing the same flavour in each pour.
- Continue steeps as many times as you like, adding 5-10 seconds to each. As time passes, look to see the evolution of the leaf and the deepening of the liquor color. Most importantly pay attention to the changing flavour with each steep. Once the strength of the tea no longer comes through, the leaves have been fully extracted.
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
