A Shou 'cooked' style puer made from mature tea leaves late in the growing season. Jing Mai, in southern Yunnan is home to an ancient tea plantation with tea trees that are several hundred years old. The leaves are pan-fired, hand-kneaded and sun-dried to make Mao Cha (raw tea). The dried leaves are then steamed, rolled into cloth bags and placed under a mold, thereby compressing the leaf into the characteristic Bing Cha "cake".

Bing Cha are ideal for aging and increase in complexity and aroma with each passing year. It is recommended that they be stored in a porous clay container in a warm, dark place with plenty of clean, slightly humid air circulation.


Size: 5" diameter
Weight: 150 Grams
Cup Servings per Cake: 50

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
180°F (82°C)	Filtered	2	3 min	3-4

Younger, greener puers require a steeping method similar to other Chinese green teas using slightly cooler water and shorter infusions to avoid bitterness. We recommend infusing two teaspoon of leaf per 8 ounces to 180 F water for 3 minutes. Raw Bing Cha should provide at least 3 to 4 good infusions. In the case of pressed puer, it is also helpful to gently separate the individual leaves from the brick or cake using a small knife (Blunt tip, with narrow body is ideal).