2002 Collector's Puerh Beeng Cha
This “Iron Cake” was aged for two years before being pressed into a round hard disc to avoid breakage during long aging periods. It holds over 100 servings of tea. The cakes are also assembled and held in a package of bamboo leaves, seven to a pack. It is a perfect The de Garde, a tea that will be excellent for the next 20 years. It is also a perfect investment. As people invest in wine, so people returned to invest in Puerh Tea; for proof of it, one has only to look at the price fetched by collections of Pu-er in Paris and in Asia. This tea gives a deep red-orange infusion and swallows extremely well, releasing complex flavors of fall leaves, hints of mushrooms and rubbed bark. It is a quintessential Puerh.
PREPARATION: To prepare Puerh tea from cakes or bricks break off a small piece and gently crumble it into a teapot or gaiwan. Quickly flush (cover the leaves with hot water and pour it off) and appreciate the aroma of the wet leaves. Then infuse with near-boiling water for 1-3 minutes and serve. Puerh tea generally may be re-steeped 3 or 4 times.