Earthy and comforting as always. No deep flavors here, but an almost limitless number of infusions and the magical stomach-soothing effect of a shou puer is exactly what I want after a heavy meal.
A large “cooked” pu-er processed through special fermentation, aging, steaming and compressing. Following fermentation, the leaves are pressed into discs called bing cha which are the most popular form of pressed pu-er in China. This variety is particularly quenching, even down to the roots of the body, and has a deeply nourishing texture.
Company description not available.
Chi-Tsu Bing ChaDobra Tea
Yunan Chi Tse Beeng Cha, 1998China National
Yunnan Tse Chi Green Beeng Cha - 1998Dream About Tea
2005 Yunnan Yunhai Chi Tse Beeng Cha Ripe Puerh TeaChawangshop
Dayi Tse Chi BeengDream About Tea
menghai 2007 chi tseMenghai Tea Factory
Wild Monk Sheng Pu'er (2012)Mandala Tea
Mandala "Wild Monk" Tea - Mao ChaMandala Tea
Yi Wu Shan Da Ye Sheng Bing Stone-Pressed (Yi Wu Mountain Green Puer Cake)Misty Peak Teas
2009 Late-Winter Budset YabaoVerdant Tea
Imperial Dark - Bu Lang Gong Ting 2009Mandala Tea
Mandala Noble Mark Ripe Cake - 2012Mandala Tea