Origin: Southern Yunnan, China

Introduction: Raw Beencha is the classic and traditional style of green Puer made from old growth, wild tea trees of Jing Mai mountain in Southern Yunnan. Many of these tea trees are several hundred years old. In making Raw Beencha, leaves were plucked in late summer 2003, sun-withered, hand-kneaded, wood-fired, wok-roasted, steamed and then shaped into round cakes. The shaping of the cakes is done by packing the steamed leaves into cloth bags and placing them under a stone mold. The tea makers then stand on these mold, applying their weight and a rotational force to provide a round shape. Since only mature leaves are used, Raw Beencha teas are common and usually reasonably priced. Although, Raw has is ready to be drunk and enjoyed, it is ideal for aging, if stored well, in a dark, humid environment. It will take two to three years before you start noting distinct flavor change. Our friends in Xishuangbanna (the collective area of mountains in Yunnan and their native area), regard these kind of Puer teas as 'living leaf' and will typically store it in the highest room in their house (with windows open, higher rooms tend to have better air circulation). Clay jars are ideal for storage, as they allow the leaves to 'breathe' and mature.

Size: 6 inch diameter
Weight: 25 grams
Servings per cake: 60

Flavor Profile: Viscous, buttery brew, lemon artichoke flavor. Lingering, crisp aftertaste.

Certified Organic by: Quality Assurance International (QAI)

Brewing Suggestions