BLACK PU ERH BEENG CHA TRAVELING ELEPHANTS 100G

€13.90

A black shou pu-erh tea inspired by a remarkable journey. A drink with a warm, fruity aroma and characteristic notes of plum and oak bark — slightly sweet, gently tart, and full-bodied. Pressed into a 100 g disc (beengcha). Harvest of 2021.

A black shou pu-erh tea inspired by an extraordinary journey.

In 2020, a group of sixteen elephants wandered out of their jungle in Yunnan Province and spent the pandemic year traveling across vast stretches of China. Their epic journey drew the attention of scientists, government officials, and global media. Along the way, residents were evacuated, feasts were laid out for the elephants, and asphalt roads were sprayed with water to keep them from overheating. After more than a year of roaming through fields, forests, and cities, the elephants finally returned to their jungle. To this day, it remains unclear what prompted them to embark on this adventure full of challenges and surprises.

These elephants amazed China, but in Pu’er Prefecture they are a part of everyday life. They often come from the Xishuangbanna jungle into Pu’er’s villages, towns, and tea fields — sometimes causing damage, sometimes offering a spectacle and delighting the locals.

This pu-erh tea, like the traveling elephants, was born in the fertile lands of Pu’er Prefecture. The black (shou) pu-erh tea leaves are fermented using a special method to develop their brown colour, distinctive taste and aroma, and chemical composition. This tea is characterised by notes of plum and oak bark; the infusion is slightly sweet with a hint of tartness. It is suitable for long-term storage and can be brewed multiple times.

CUP PROFILE:
Intensive sweetness in aftertaste with wood and fruity notes

Often referred to as a post-fermented tea, Pu Erh is named after the town in which it was produced in China’s Yunnan Province. This is wild and purely organic, grown only in mountains . The leaves come from Ancient tree . The tea contains micro-organisms, with probiotic properties, which aid digestion and promote a healthy immune system, so is commonly consumed to aid weight loss. After tea leaves are processed , they are steamed and pressed into cakes and aged for several years before they are sold.
There are two kinds of Pu Erh: Sheng ( Raw ) , which is allowed to develop and age naturally, and Shou ( Ripe ), which undergoes an accelerated fermentation process. Post-fermented aged tea, particularly Pu Erh, is highly sought-after by connoisseurs who store and age it for decades, as the flavours ( which vary from earthy, musty, and leathery, to chocolatey or woody )become more complex over time..
PREPARATION guidelines:

TRADITIONAL CHINESE METHOD:
approx 5-6 g of Pu Erh tea
150-200 ml Gaiwan with boiled water ( 100 C)
Wash the tea leaves in Gaiwan with hot water, after 20-30 sec discard the liquid.
Brew the leaves for 15-30 sec, then pour the liquid to the cup and enjoy the tea. The same leaves in Gaiwan are usually re-brewed up to 5 times, providing slightly different taste each time.

SIMPLE METHOD:
approx 3-4 g of Pu erh tea
Brew the leaves with 200 ml boiled water, leave for 2-4 min, remove the leaves and enjoy the tea. Can be re-brewed few times