Beeng Cha is the Chinese word for ‘tea-cake’ and that’s just what this tea is. Grown in the Yunnan Province of China - the birthplace of tea, it is shaped in the traditional pat-a-cake style - flat & round ready for you to break small pieces off and infuse. Oxidized twice, this tea is down to earth and delicious. The natural flavour of Pu Erh tea is unmistakably good. It’s believed to cleanse toxins from the body, quicken metabolism, lower cholesterol, is good for the cardiovascular system and promotes good bone health and even aid in weight loss.

T BARs Pu-Erh (pronounced Poo-air) Beeng Cha is of the Spring 2018 vintage.

Pu Erh tea only gets better with age like fine wine!

How to Brew

Boil fresh water to 90ºc.

Break off a small piece of Beeng Cha tea cake and place into a cup or teapot. Pour freshly boiled water over leaves.

Infusion time: 3 - 5 min. Remove leaves from water to ensure infusion remains smooth not bitter.

Re-infuse up to 3 times.

Ingredients

Black tea (camellia sinensis) compressed.