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

IMG_5314

Tea: Cooked puerh tea from Yun Xian county, Yunnan (produced in 2012)
Purchased at: Canton Tea Co website
Link to Cooked Mini Beeng Cha on Canton Tea Co website

Dry leaf:

– Before breaking up the cake, I detected a sweet aroma with earthy undertones. Once the cake was broken up, I discerned a decaying/wet wood aroma

Infused tea:

– The aroma of the liquor smells of saw dust and wet wood

– When infused light, the liquor has a ruby colour (like a Rosé wine), and when infused dark, it is dark brown (like a weak cup of coffee), but the rim of the cup retains a light red tinge

– The liquor has little astringency, making it very smooth, and it has pronounced earthy and smoky notes

Conclusions/tips:

– I found putting four grams of this tea in a gaiwan and infusing it gong fu style with 95C water is best. You can get six to eight infusions out of this tea

– While I think this tea has classic cooked puerh flavour characteristics, I think the tea flavour is more mellow than many cooked puerhs, which makes it a great everyday tea and possibly gives it a wider appeal (especially to those unsure of puerh tea)

Score:

4.5/5

Retail price: £7.50 for 100 grams

Reverse side of cake

Reverse side of cake

Wrapped cake

Wrapped 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, Cooked Puerh (Shou), Puerh and tagged , , , , . Bookmark the permalink.

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