2006 Aged Pu Erh

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Pu Erh Cakes or Beeng Cha are a wonderful pieces of tea. A traditional form of Pu Erh tea, pressed tightly into disc shapes for ease of storage and transportation.

When you unwrap the tea you are presented with a a beautiful array of tightly pressed leaves. To make your tea, simply break a piece off and use around a teaspoon ful of leaves, any spare leaves can be kept for your next cup.

This particular Pu Erh makes a rich, well rounded cup with a good strong flavour.

Its dark red infusion has a good earthy aroma that is followed through in the cup.

Suitable for several infusions this Aged Pu Erh Cake has the potential to make over 750 cups, making it a very economical way to enjoy Pu Erh tea.

Health Benefits

Pu Erh tea has been used for centuries to aid digestion. It is considered by many to be the most efficient tea at digestion Lipid cells, or fat cells, and is drunk to lower cholesterol, manage weight, and aid a number of digestive problems.

The tea leaf is also a Thermogenic, which means it will increase the metabolism without increasing your heart rate. Best drunk with or after food, it will speed up the digestion of lipid, or fat, cells, meaning your body will store less, whilst burning more calories. It is also renowned for its ability to detoxify the blood, and is widely drunk to cure hangovers!

Brewing

Use the back of a knife to break off a one to two teaspoon-sized chunk of tea leaves per cup of water. Infuse in boiling water for approximately 30 second to one minute. Add one minute steeping time for each subsequent brewing thereafter.