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1996 CNNP 'Green Mark Te Ji' Cooked Beeng Cha
Reviews (2)Add Review
Premium shou puerReview by Adp3355
I tried a sample of this some time ago, obtained from a vendor in China. I thought it good, if a little pricey. At £80.00 it was cheaper to buy from Canton Tea than direct from the vendor in china, particularly when shipping is taken into account., so I decided to give it a go. The flavour profile is very much that of a well aged, quality 'raw' puer from the same decade, with very little 'wet piled' flavour left. You would probably have to pay three times as much, if not more, for a 1990's well aged raw Puer. I am delighted with the cake. It has the benefits of an aged puer at a fraction of the usual price. My only 'gripe' is that it is not as enduring as the best cakes of the period. Nevertheless, it will happily go for 6 - 8 steeps before the depth of flavour runs out. Overall, excellent VFM, and a premium shou well worth the price.(Posted on 2/21/17)
AmazingReview by Guf
The best also if u make it from bottled water.(Posted on 9/28/15)
|Puerh Type||Beeng Cha (cake)|
|Aroma||Intense and full bodied, dark choc, dried fruit and spice.|
|Liquor||A very dark red/brown, nice and clear.|
|Tasting Notes||Deep and intense, with a thick clean mouthfeel. Complex cacao and spice, a hint of cinnamon. Extremely clean, menthol sensation on the tongue.|
|Quick Brewing Instructions||Use the gongfu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times.|