Lincang Mini Sheng Beeng Cha
Yun County Tea Growing Area
2009

• Yunnan Province, China

• Sheng 'raw' Pu-erh

• 145 grams ( 5 ounces )

• Produced by the Yun Zhou Tea Factory

• This delicious cake is made from spring materials harvested in 2008

• Pressed in 2009: medium compression

• The liquor has strength and vigor and the first impression is a mild bitterness, which quickly turns into a sweet, round, lingering finish

• The fragrance has the characteristic Lincang Prefecture

• Mountain sweet and floral aromas

Mini Pu-erh cakes are a great way to explore this vast topic without breaking the bank.

This tea cake was pressed in 2009 by the Yun Zhou Tea Factory from high-grade leaf materials gathered in 2008 in Yun county, Lincang Prefecture. The leaf was first manufactured into ‘mao cha’ and then stored for 1 year. This tea cake has a strong, vigorous flavor from a blend of richly textured leaf materials, and the texture of the liquor yields fullness and roundness in the mouth. Sweetness and earthiness in equal measure with good aging potential.

This Pu-erh is ready to drink now or will continue to mellow for a few years. The cake has been given moderate compression which means it will easily break-up by hand or with a Pu-erh knife. To open the cake: gently bend back and forth to loosed the interlocking tea leaves and break the cake into large pieces or use a Pu-erh cake breaking tool to separate the leaf.

Carefully scrape the cake to loosen the leaves.
In most instances use 2-3 grams of leaf per 6 ounces of water,
which can roughly be equated as 2 teaspoons of leaf per 6 oz of water.

Pu-erh can steep for 3-4 minutes.
More water can be added to steep a second and sometimes a third infusion.
(This is the standard Pu-erh preparation for the beverage accompaniment at dim sum).

Use water that is 200 - 212°F
Asian description: ‘turbulent waters’
That’s just at the boil - Boil the water and pour it onto the leaves

Note: Pu-erh is always ‘rinsed’ before being steeped.
This is a quick application of hot water that is poured off immediately,
and then fresh water is used for the steepings that are drunk.