Bing Dao 2017 Sheng (Raw) Puer Tea 357g

The leaves of Bing Dao 2017 Sheng (Raw) Puer Tea come from the Bing Dao area located in the Yunnan region of southern China. In order to better understand this product, it is necessary to investigate the area of origin of its leaves as, in most cases, it is the place of origin itself that gives the tea its name and main organoleptic qualities. This puer, specifically, is composed mainly of the harvest made in the mountainous area around Bing Dao village in western Yunnan. The leaves in question were then carefully selected and pressed in the spring of 2017 by the Yongde Guyuanchun factory located in Yongde County. The indication on the factory where the leaves arrive is useful to emphasize that behind this puer is a certain style or type of research designed by a special group of tea masters to enhance the territorial characteristics of the product.

The taste of the cup infusion best expresses the complexity and intensity of flavors that can be found in a renowned production area such as Bing Dao. In fact, at first, it starts with a vegetable flavor similar to bran or hay but without too much dryness. After that there is a slight balsamic hint before getting to the intense aftertaste. Once swallowed, the tea will leave a very sugary fruity taste at the back of the mouth, so much so that it is reminiscent of some type of drupe. The infusion also gives a pleasant warm sensation on the palate and could stimulate salivation due to its mineral component.

Place of origin

Bing Dao – Yunnan, China

Production

After the harvest the leaves whither under the sunlight for a certain period of time depending on the tea masters evaluations before going into the “killing of the green” phase which is similar to the practice adopted for green teas. In this case, however, the leaves are heated in the iron wok with a lower temperature than the usual standards for a green tea so it is possible to preserve some enzymes capable of changing the the taste of the tea through the time. After being pan-fried the leaves rest during the night time before the last drying phase under the sun in the next day. In this stage the product is called maocha and it is ready to be (eventually) pressed in order to have the best conditions to being transported and aged. To press the leaves, the producer exposes a certain quantity of the product to a strong steam jet for few seconds in order softened the vegetal mass and then wrap all up in a kind of sock or sac to imprint the final, usually discoid, form. To maintain the desired shape the sac is put under an heavy stones for several hours or under a mechanical press while the leaves loose the residual moisture caused by the steam in the previous phase.

How to prepare

We strongly recommend infusing Bing Dao 2017 puer sheng (raw) tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.

Heat the water to a temperature of 90°C: conduct a short rinse of the leaves and then an initial 20-second infusion. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20-25-30…).

This tea has a longevity of 8-10 infusions.

For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 90°C for an infusion time of 2 and a half minutes.

For a better tasting experience, we suggest that you strain the tea as soon as the brewing time is over. The infusion timings we suggest can be slightly modified to your liking to achieve a more or less intense taste.

Store in a cool, dry place away from direct sunlight.

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