The sheng (raw) puer tea Bing Dao 2014 is a carefully selected product by Tea Soul meant for giving an even deeper tasting and knowledge experience about the complex kind of puer teas. The leaves of this sheng come from some gardens in the famous area of Bing Dao near to the city of Lincang and crossed by the Mengku river. This place and its main five villages (Laozhai, Nanpo, Bawai, Nuowu, Dijie) have a long history of tea farming preserved and carried on by the local ethnicity of Dai. In this mountainous area, in fact, it’s quite easy to find camelia’s trees with even more then five hundreds years of age. The leaves from ancient trees in this place usually never meet the market because they are already reserved for people of Chinese high society but because of the significant average age of the camellias around these villages allows to always obtain a product with the old harbor features.
The sheng puer Bing Dao gives a quite tensed flavor profile in the cup between a deep floral sweetness and a slight metallic tone. Around these two elements it comes out also the aged features of this product which gives to the palate a honey and oxidate sweet taste similar to the one in aged white teas. If you want to deepen your knowledge of this important area of Chinese tea production you can compare this puer with another Bing Dao point of view in our offer.
Place of origin
Bing Dao – Yunnan, China
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.
We invite you to brew this tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5.5 grams of leaves (about 4 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 100°C water you can go with a first infusion of 10 seconds and, after that, at the same water temperature, you can do multiple infusion adding 5 seconds every steeping time (10 – 15 – 20…)
These leaves could be steep about 8 times.
To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 100°C water for a steeping time of one minute and a half.
The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.
We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.