Puer Sheng tea (raw) Bing Dao 2014 is a product carefully selected by Tea Soul to offer an even deeper tasting and learning experience regarding the complex category of puer teas. The gardens from which the leaves of this sheng come are located in the famous Bing Dao area near the city of Lincang and on the banks of the Mengku River. The Bing Dao sheng puer gives in the cup a flavor profile balanced between a deep fruity sweetness and a light smoky note. Around these two elements there is also the maturity of this product, which emerges by giving a warm sensation on the palate and a honeyed, oxidized taste almost similar to that of some aged white teas. Tasting - Sight and smell: the leaves of Bing Dao sheng puer tea are medium-large in size, crisp, rolled and pressed not too tightly. On the nose, the infused leaves smell of honey, fruit and pine resin, with the appearance, as the infusions proceed, of notes of fragrant wood and young leather. Place of origin: Bing Dao - Yunnan, China. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "kill-green" phase, which is very similar to that used to produce green teas. Once cooked, the leaves are left to rest overnight before completing sun-drying. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. For a classic preparation in the Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. It is recommended to store in a cool, dry place away from direct sunlight.
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Puer Sheng tea (raw) Bing Dao 2014 is a product carefully selected by Tea Soul to offer an even deeper tasting and learning experience regarding the complex category of puer teas. The gardens from which the leaves of this sheng come are located in the famous Bing Dao area near the city of Lincang and on the banks of the Mengku River. The Bing Dao sheng puer gives in the cup a flavor profile balanced between a deep fruity sweetness and a light smoky note. Around these two elements there is also the maturity of this product, which emerges by giving a warm sensation on the palate and a honeyed, oxidized taste almost similar to that of some aged white teas. Tasting - Sight and smell: the leaves of Bing Dao sheng puer tea are medium-large in size, crisp, rolled and pressed not too tightly. On the nose, the infused leaves smell of honey, fruit and pine resin, with the appearance, as the infusions proceed, of notes of fragrant wood and young leather. Place of origin: Bing Dao - Yunnan, China. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "kill-green" phase, which is very similar to that used to produce green teas. Once cooked, the leaves are left to rest overnight before completing sun-drying. Preparation: we strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. For a classic preparation in the Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. It is recommended to store in a cool, dry place away from direct sunlight.
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