The raw sheng puer tea Bing Dao 2014 is a carefully selected product by Tea Soul to offer a tasting experience and deeper knowledge about the complex type of puer teas. The gardens from which the leaves of this sheng come are located in the famous area of Bing Dao, near the city of Lincang and along the banks of the Mengku River. This area and its five main villages (Laozhai, Nanpo, Bawai, Nuowu, Dijie) have a long history related to tea cultivation carried on over time by the local Dai ethnicity. In this mountainous area, it is easy to find camellia trees that are over five hundred years old. Often the leaves from the oldest trees in this area do not even reach the market because they are already destined for prominent people in Chinese society, but the very high average age of the camellias among these villages ensures that a product with the characteristics given by a century-old plant is always available. The puer sheng Bing Dao presents in the cup a flavor profile quite tense between a deep fruity sweetness and a light empyreumatic tone. Around these two elements, the maturation of this product is also felt, emerging with a warming sensation on the palate and a honeyed and oxidized taste, almost similar to that of some aged white teas. To further deepen the knowledge of this important area of Chinese tea production, you can compare this puer with another perspective on Bing Dao that you find in our offer. The leaves of sheng puer Bing Dao are medium-large in size, crunchy, rolled, and pressed in a not too compact manner. A high presence of silver buds is noticeable, while the colors of the leaves range from brown to chestnut to paler shades of beige. On the nose, the infused leaves smell of honey, fruit, and pine resin, with the appearance, as the infusions progress, of notes of fragrant wood and young leather. In the cup, the liquor is clear and golden yellow in the first infusion, gradually taking on a more amber color in subsequent infusions. The first infusion of sheng puer Bing Dao has delicate notes of acacia honey and fruity hints, with a touch of incense. This last note becomes more intense with the second infusion, where at first a hint of beeswax appears, followed by a pleasant note of quince. The third infusion and those that follow bring forth soft notes of leather and fragrant notes of amber resin, always accompanied by the sweetness of honey and the empyreumatic hint of incense. The persistence is long, and the liquor is full-bodied already from the first infusions. No bitterness or astringency. A very soft and sweet sheng puer, which reveals all its sweetness and complexity given by the passage of the years. Place of origin: Bing Dao - Yunnan, China. After harvesting, the leaves are left to wilt in the sun for a certain time depending on the producer before moving on to the "killing of the green" phase, similar to that used for producing green teas. The peculiarity in this case lies in not heating the leaves as much as one does for a green tea in order to preserve some enzymes capable of modifying flavors over time. Once cooked, the leaves are left to rest overnight before completing sun drying. At this stage, the product is called maocha and is ready to be (optionally) pressed to obtain the best conditions for transport and aging. To press the leaves, they are subjected for a few seconds to a strong jet of steam to make them soft externally, and then they are collected in a stocking or sack that will give the product its usual disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or a mechanical press while the leaves lose that residual moisture taken from the steam in the previous phase. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed to a first infusion of 20 seconds, and then, keeping the water at the same temperature, you can proceed to increase the time by 5 seconds for each subsequent infusion (20-25-30...). This tea has a longevity of about 8 infusions. For a classic preparation according to the Western style, we recommend 2.5 grams of leaves in a cup of 200 ml with water at 90°C for an infusion time of 2 and a half minutes. The tea can be strained for easier tasting, and the indicated infusion times are purely indicative, so you can also adjust according to your personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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The raw sheng puer tea Bing Dao 2014 is a carefully selected product by Tea Soul to offer a tasting experience and deeper knowledge about the complex type of puer teas. The gardens from which the leaves of this sheng come are located in the famous area of Bing Dao, near the city of Lincang and along the banks of the Mengku River. This area and its five main villages (Laozhai, Nanpo, Bawai, Nuowu, Dijie) have a long history related to tea cultivation carried on over time by the local Dai ethnicity. In this mountainous area, it is easy to find camellia trees that are over five hundred years old. Often the leaves from the oldest trees in this area do not even reach the market because they are already destined for prominent people in Chinese society, but the very high average age of the camellias among these villages ensures that a product with the characteristics given by a century-old plant is always available. The puer sheng Bing Dao presents in the cup a flavor profile quite tense between a deep fruity sweetness and a light empyreumatic tone. Around these two elements, the maturation of this product is also felt, emerging with a warming sensation on the palate and a honeyed and oxidized taste, almost similar to that of some aged white teas. To further deepen the knowledge of this important area of Chinese tea production, you can compare this puer with another perspective on Bing Dao that you find in our offer. The leaves of sheng puer Bing Dao are medium-large in size, crunchy, rolled, and pressed in a not too compact manner. A high presence of silver buds is noticeable, while the colors of the leaves range from brown to chestnut to paler shades of beige. On the nose, the infused leaves smell of honey, fruit, and pine resin, with the appearance, as the infusions progress, of notes of fragrant wood and young leather. In the cup, the liquor is clear and golden yellow in the first infusion, gradually taking on a more amber color in subsequent infusions. The first infusion of sheng puer Bing Dao has delicate notes of acacia honey and fruity hints, with a touch of incense. This last note becomes more intense with the second infusion, where at first a hint of beeswax appears, followed by a pleasant note of quince. The third infusion and those that follow bring forth soft notes of leather and fragrant notes of amber resin, always accompanied by the sweetness of honey and the empyreumatic hint of incense. The persistence is long, and the liquor is full-bodied already from the first infusions. No bitterness or astringency. A very soft and sweet sheng puer, which reveals all its sweetness and complexity given by the passage of the years. Place of origin: Bing Dao - Yunnan, China. After harvesting, the leaves are left to wilt in the sun for a certain time depending on the producer before moving on to the "killing of the green" phase, similar to that used for producing green teas. The peculiarity in this case lies in not heating the leaves as much as one does for a green tea in order to preserve some enzymes capable of modifying flavors over time. Once cooked, the leaves are left to rest overnight before completing sun drying. At this stage, the product is called maocha and is ready to be (optionally) pressed to obtain the best conditions for transport and aging. To press the leaves, they are subjected for a few seconds to a strong jet of steam to make them soft externally, and then they are collected in a stocking or sack that will give the product its usual disc-shaped form. To ensure that this structure remains fixed over time, the sack is left for hours under a stone or a mechanical press while the leaves lose that residual moisture taken from the steam in the previous phase. We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5 grams of leaves in a gaiwan of about 150 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 90°C, you can proceed to a first infusion of 20 seconds, and then, keeping the water at the same temperature, you can proceed to increase the time by 5 seconds for each subsequent infusion (20-25-30...). This tea has a longevity of about 8 infusions. For a classic preparation according to the Western style, we recommend 2.5 grams of leaves in a cup of 200 ml with water at 90°C for an infusion time of 2 and a half minutes. The tea can be strained for easier tasting, and the indicated infusion times are purely indicative, so you can also adjust according to your personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
