China Pu-Erh Green Beeng Cha Env · Sheng is a raw pu-erh, known as sheng, from Yunnan in China, and more precisely from the Simao region. Its dark tea leaves are compressed into a small cake of about 100 g, in the beeng cha format. They are harvested from April to September, at around 1,350 m above sea level.

A raw pu-erh that evolves over time

This tea is sun-dried in the manner of a green tea, then it ferments naturally and matures over the years: with time, it becomes softer and fruitier. Today, its character is fruity, slightly astringent and fresh, with an intensity rated 4 out of 5 and a moderate caffeine content. To understand what separates a raw pu-erh from a cooked pu-erh, read our pu-erh guide.

How do you prepare it?

1. Detach a piece from the cake; the Pu-Erh Beeng Cha Wooden Knife 'Naru' is made for this action.
2. Rinse the leaves with a little hot water, then discard this water.
3. Use 12 g per litre and pour water at 100 °C.
4. Infuse for 1 to 3 minutes, then repeat: this tea is prepared in successive infusions.

These short, repeated infusions are readily made in a small vessel, such as the Porcelain Gaiwan 'Ahri', 120 ml. Find the other cakes and dark teas in our Pu-erh section.