REVIEW: Canton Tea Co – Raw Mini Beeng Cha (2012)

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Tea: Raw (Sheng) Puerh tea from the Yi Wu Mountains of Mengla county, Xishuangbanna prefecture, Yunnan, China (harvested in autumn 2012)
Purchased at: Canton Tea Co website
Retail price: £7.50 for 100 gram Beeng Cha (cake)
Link to Raw Mini Beeng Cha on Canton website

Dry leaf:
– The dry leaf is not particularly aromatic
– When breaking up the cake, you get huge, full leaves (see photos below)

Infused tea:
– The first couple of infusions are pale, but the liquor darkens with each infusion thereafter
– The liquor has a lovely sweet, vegetal aroma
– Amazingly smooth liquor with little astringency. Has a thick mouth feel that coats the palate and makes the liquor very satisfying

Conclusions/tips:
– Using gongfu style to infuse this tea is best. Infuse the tea with 250 milliliters of 95C degree water for 20 to 30 seconds. Don’t be shy with how much of this tea you use: since it cups out so light, you may need to use more than you think is necessary
– I also reviewed Canton’s Raw Mini Tuo Cha, which is very comparable to the Raw Mini Beeng Cha. The Raw Mini Beeng Cha, however, is slightly sweeter and smoother. For me, the Raw Mini Beeng Cha provides a more satisfying cup than the Raw Mini Tuo Cha, but it clearly lacks the convenience of the neat little nest. Play around with the amount of the Raw Mini Beeng Cha you use and the infusion time, and you will find a very satisfying sweet spot

Score:
4.5/5

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Opposite side of cake

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Breaking up the cake

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Leaf size in context

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Wrapped cake

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Size of cake

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About teaxplorer

I grew up in the Midwest of the US and was introduced to tea at a very young age - unsweetened iced tea, that is! It was not until my early 20s, when I was seeking a lighter alternative to coffee, that I took tea drinking to a new level. I still remember my mother suggesting that I try putting milk in a cup of black tea (something that actually sounded a bit repulsive at the time, but I gave it a go). I quickly became tired of supermarket tea and started ordering teas from shops and companies all over the US. Throughout my 20s and now into my early 30s, pursuits in higher education studies, work opportunities and marriage have given me opportunities to live in the UK, Canada and Germany and travel around the world, which has sparked an even greater interest in tea and the culture of tea. This blog is my outlet to discuss my love of tea and show off some of my photos. All images and opinions on this blog are my own, unless stated otherwise. I retain copyright on all photographs, but please do not hesitate to contact me at teaxplorer@gmail.com if you wish to reproduce any of my images. Likewise, if you would like me to review and photograph any teas for you, please get in touch. I would be happy to hear from you. Thank you for stopping by my blog, and I hope you return many times! Happy drinking! Drew B (@teaxplorer)
Image | This entry was posted in Canton Tea Co, Chinese Puerh, Raw Puerh (Sheng) and tagged , , , . Bookmark the permalink.

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