My Tea Break

Rediscovering Tea around the world

Puerh Beeng Cha from Canton Tea Co


What better then a great, high quality cup of Tea to digest a big lunch?! I was waiting for the right time to taste this special Puerh Beeng Cha that Edgar Thoemmes from Canton Tea Co., has sent me a few weeks ago.

The Tea is fantastic – light, fresh and sweet in taste (with flowery notes); and it has a long and persistent aftertaste. 

Puerh Teas can be compressed in different shapes: disc (beeng cha), nest (tuo cha), brick (fang cha) and mushroom (jin cha). Today´s Tea is in a form of a disc – Puerh Beeng Cha.

This cake is made in a small artisan farm in Yi Wu Mountain, Meng Hai, Yunnan, China and has been traditionally stone-pressed. This is a very young Tea –  it was pressed on the 30th April 2011. The cake uses maocha from large arbor varietal teas and leaves are all grade 6 or above with some young buds.

I just finished my 1st infusion! Will continue to drink all afternoon!

Thank you Edgar for this experience and Tea Break. The Tea is amazing!



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