EN
Qi Zi Bing Cha is a classic pressed shu pu-erh in the form of the traditional 357 g cake (bing cha). For centuries this format was used to store and transport pu-erh: a dense cake keeps well and continues to develop over time.
This is a mature pu-erh with a deep, smooth liquor and a long, pleasant aftertaste. Its flavor is full and harmonious, so the tea suits everyday tea drinking as well as a gift for a lover of aged tea or a collector of cakes.
Characteristics
- Type: shu pu-erh, pressed cake (bing cha)
- Year: 2014
- Cake weight: 357 g
- Name in translation: "Seven Sons" (Qi Zi)
- Flavor: full and harmonious, with notes of wood, nuts and cocoa and a gentle sweetness
Aroma and Taste
Dry leaf: warm and earthy, with notes of chocolate and dried fruit.
Liquor: a deep, smooth and rich liquor: wood, nuts and cocoa, with a soft sweetness and no bitterness.
Aftertaste: long and pleasant, characteristic of a mature pu-erh.
Why You'll Love It
The cake is easy to store and to give as a gift, and the dense pressing lets you carefully break off just the portion you need. A warming, gently invigorating tea, and the leaf stands up to many infusions.
How to Brew
Gongfu brewing (short infusions):
- Tea: 5–7 g per 100–150 ml of water; carefully separate a small piece with a tea knife or pu-erh pick
- Water temperature: 95–100 °C
- The first infusion is a rinse: pour the water off quickly
- Infusion time: 10–20 s, then add a few seconds each time
- Up to 8–10 infusions
Storage
Keep the whole cake in paper or kraft packaging in a dry, well-ventilated place free of foreign odors and direct light. Do not store the tea in airtight plastic: pu-erh needs air.