Chi Tse Bing Cha

Tea type
Pu-erh Tea
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Edit tea info Last updated by Payton
Average preparation
200 °F / 93 °C 0 min, 45 sec

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From Dobra Tea

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.

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3 Tasting Notes

108 tasting notes

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.

205 °F / 96 °C 0 min, 30 sec

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11 tasting notes

Drank this tea at Dobra Teahouse. It wasn’t amazing, but not bad. I wouldn’t have it again, but wouldn’t necessarily steer people away either…some notes from the session:

1- slightly bitter in a good way, earthy
2 – darker, bitter like dark chocolate, but not sweet at all
3 – dry mouth
4 – hint of sweet, fruit?
7 – continued earthiness, fruit sweetness is still very faint, still dry in the mouth
8 – a little less dry mouth by now, a bit of a sweet aftertaste – Going to up to 45 seconds for next one to test…
9 – more sweetness with longer steep?
10 – I actually let it steep about a minute due to talking to one of the workers here and now it’s nice and sweet. Maybe I should have been increasing steep time as I went (they recommended 30 seconds, not increasing…).
12 up to a minute. it’s slowing down I think, earthy sweet still there, but fading. Gonna hit it hard next time
13 7 minutes, weak and sweet
14 15 min, done, slightly bitter

200 °F / 93 °C 0 min, 45 sec

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