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Pine Tea and Coffee Blog

“Beeng Cha” Chinese for tea cake

Lesley Pine - Monday, July 17, 2017

Pu-erh teas were traditionally made into cakes and bricks to facilitate their unique characteristic of post-fermentation, and the convenience of being transported by human porters and horses for trade.

Unlike all other categories of Chinese teas, Pu-erh's value increases with ageing, manifested in its smoother texture and richer and unique aged Pu-erh's aroma, flavour and aftertaste.

Pu-erh tea has long been valued in Chinese herbalism for its vast benefits.

Pu-erh tea (pronounced 'poo-air') contains high levels of polyphenols which are known for their antioxidant activity.

Pu-Erh tea (also known as aged or vintage tea) is another of China's great treasures and has only recently been discovered in the West.

It is unlike any other tea in the world but Westerners can appreciate its similarities to fine wine, with which it shares many attributes.

Like the great wine regions of the world, Pu-Erh Tea production is highly regulated to ensure the highest quality and authenticity.

Only aged tea that comes from Yunnan province can be called Pu-Erh tea.

We now have "Beeng Cha" pu-erh teas available in black, green and white varieties