PU-ERH BEENG CHA
(Formed Black Tea)
Ingredients From: China
Region: Yunnan Province
Shipping Port: Shenzhen
Grade: Beeng Cha
Altitude: 1500 - 4900 feet above sea level
Manufacture Type: Pu-Erh
Cup Characteristics: Elemental earthly notes with a strong cup.
Infusion: Deep brown tending dull.
Luxury Ingredients: Black tea (Pu-Erh style)
Antioxidant Level: Low
Caffeine Content: Medium
Shelf Life: 50 years
In some remote villages of Yunnan Province, Pu-Erh Beeng cha, the 7-layered teacake, holds a special place in local legend. In
fact, it is apparently from one such village story that the fabled tea gets its colloquial name, Qizi, or 7 Sons.
The ancient tale
tells of the wife of a government official whose job it was to oversee the town’s faltering tea industry. Over the years the couple
had been blessed with 6 male offspring. They wanted to have a seventh child and hoped for a boy believing that the magic of
such good fortune might help turn around the local economy.
One night in a dream, a dragon appeared to the government official and told him that if he wanted to ensure a seventh son and
save the town, he should prepare a cake made with 7 layers of the local Pu-Erh. The dragon insisted that if he and his wife
spoke their wish into the steam of first pot as the tea steeped, their wish would come true by the time they had finished brewing
the entire cake. The next morning, the official went to the local factory and instructed the production manager to create the 7-
layered Pu-Erh cake. Once the cake was ready, he and his wife sat down to a pot of tea, following the dragon’s instructions as
they did so. Over the next week, the two finished brewing the cake of tea and sure enough, 3 weeks later, the wife became
pregnant. 8 months after that, so the story goes, the couple announced the birth of a seventh son! The entire village rejoiced at
the news! And as for the local economy? Well, the new 7-layered cake proved to be a hit. Sales began shooting skyward and
the village grew prosperous. And if you can find this village, which shall here remain nameless, you’ll see that it still is to this
So what makes Pu-Erh Beeng Cha so special? Well, besides its wish granting qualities, once the tea is compressed, it is aged
two years. This process gives the tea a wonderfully earthy, or elemental profile with underlying musty notes.
As well, the
leaves of the tea, once broken off the cake can be brewed a number of times - with each brewing, the flavor of the cup shifts
and changes in incredibly subtle ways. So go ahead, brew yourself a pot, make a wish, and see how this one affects your sales
NOTE: The pie is wrapped and in a nice gift box. The paper you see in the cake is for authenticity.
NOTE 2: This Pu-Erh Beeng cha is a shóu (ripe) pu'er.
Hot tea brewing method: Bring filtered or freshly drawn cold water to a rolling boil. Break tea apart and place 1 slightly
heaping teaspoon of loose tea for each 7-9oz/200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot.
Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk and sugar to
SERVING THIS AS ICED TEA IS GENERALLY NOT RECOMMENDED. HOWEVER, SHOULD YOU WISH TO
BREW IT ANYWAY, PLEASE FOLLOW THE INSTRUCTIONS BELOW:
Iced tea brewing method (Pitcher): (to make 1 liter/quart): Break tea apart and place 6 slightly heaping teaspoons of loose
tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea.
Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the tea. Add
ice and top-up the pitcher with cold water. Garnish and sweeten to taste.
A rule of thumb when preparing fresh brewed iced tea
is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality
teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
Iced tea brewing method (Individual Serving): Break tea apart and place 1 slightly heaping teaspoon of loose tea into a
teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over
the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of
the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste.
A rule of thumb when
preparing fresh brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some
luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
RECOMMENDATION FOR SEPARATION: We recommend the use of our ‘Pu-Erh knife’
RECOMMENDATION FOR MEASURING: We recommend the use of our ‘1 Cup of Perfect Tea’
measuring spoon for best
More antioxidants are extracted from tea (L. Camellia Sinesis), or rooibos (Asphalatus Linearis), the longer it is brewed….and
the more tea or rooibos that is used, the greater the antioxidant benefit.
FOOD SAFETY ADVISORY:
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.
Ideal Brewing Temperature: 100ºC/212ºF.
Minimum Brewing Temperature: 90ºC/194ºF