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Bing Cha Selections
Round cakes are one of the earliest forms of Puers from Yunnan province in China. Although the term Beencha is also applicable to green tea and black tea cakes, it is most common to find Puers shaped into Beencha. The shape is ideal for storing tea over the years, and due to the thin surface area of the cake, the tea leaves get to 'breathe' and continue to develop flavor over time. Beencha quality and flavor varies with the season, choice of leaves and age. The process to make the round cake has generally remained the same over the years, except in some cases the pressing techinque. In making the Beencha, the tea leaves are sun-withered, hand-kneaded, roasted, steamed and then shaped into round cakes. The shaping of the cakes as per 'old-style' 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. Modern techniques utilize a pressing machine that can compress the tea leaves into the cake form, but in our opinion, are not as flavorful in their soul.

The native area for Beencha is Southern Yunnan, home of the big leaf 'Dayeh' tea plant varietal. Some areas in the Southern Yunnan province, especially Xishuangbanna have tea trees that are still growing wild, and age several hubdred years. This region is also the most ethnically diverse and bio-diverse regions of China. The exact location of these old-growth trees is managed and protected by the local minority villagers, and one has to work with the village heads to gain access to some of these teas. We will be offering a very comprehensive selection of old growth teas from this region this spring.

Our initial series of Beenchas is from the Jing mai mountain, near the Lancang basin in Yunnan that is also home to some of the old-growth trees. Recently, this area has gained more popularity and also some controversy. There is more 'cultivation' of the tea bushes, more new plantations which is a shift for the local villagers.

100% Organic
2003 'Nuevo' (Bing Cha)
Full leaf Beencha with bittersweet lingering aftertaste.

100% Organic
2003 Classic 'Raw'
(Green Bing Cha)
Classic Green Puer, ideal for learning the aging process.

100% Organic
2003 Tippy 'Reserva' (Bing Cha)
Limited Edition. A sweet, light brew. Slightly smoky with aromas of red clover and wild honey.

100% Organic
2005 Dian Hong (Black Tea Bing Cha)
A beautiful black tea Bingcha ‘tea cake’ from central Yunnan province, China. Sweet, earthy, smooth brew with a gentle fragrance.

100% Organic
2005 Jing Mai Autumnal
Dark green, full leaf Bing Cha.

100% Organic
2005 Lincang Qing (Green Bing Cha)
A green tea Bing Cha (‘tea cake’) from Lincang prefecture in Yunnan. Rich, nutty, vegetal flavor and aroma that stays smooth, even with long steepings.

100% Organic
2005 Shou Pu (Cooked Puer Bing Cha)
An excellent Wo Dui ‘cooked’ style Puer cake from southern Yunnan. Rich, dark, earthy brew. Very smooth taste and aroma.

100% Organic
2005 Tea Flower Bing Cha
Delicate pollenal aroma with shades of hibiscus and honeydew melon and a sweet, smooth taste.

100% Organic
2005 Yunnan Jin (Gold Tip Bing Cha)
Only luxuriant, high quality tip bud leaf has been used for this Bingcha (‘tea cake’) from Yunnan.

100% Organic
2006 Jing Silver
Bing Cha from Jing Mai Mt. made from only young Bai Hao tip bud leaves.