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Commodity: Bing Dao Premium Raw Pu Erh Cake |
| Synonyms: Premium Bingdao Sheng Puer Bing | |
| Art.No: PBD02 | |
| Place of Origin: Lincang, Yunnan | |
| Size: 100g per cake | |
| Supply Capacity: 200Pics | |
| Shelf Life: No Limit. Keep longer taste better | |
| Packaging: 10Pics/stack wrapped in bamboo leaves, 15stacks/ carton. |
| Storage: Stored in the dry, clean and ventilated environment >Learn More< |
| Shipping&Payment: |
| 1) For orders above USD3000, pls contact us for details. |
| 2) For tea shops, tea houses or any trial orders below USD 3000: |
| Oversea Door to Door Wholesale Service is Available!>See Detail< |
More Information: |
| Certification: | - |
| Tea Varietal: | Bing Dao Camellia sinensis var assamica |
| Harvest Time: | Mid March |
| Production Methods: | Picking Fresh Leaves- Indoor Withering-Sha Qing ("Kill The Green”)-Rolling- Sun Drying-Compress- Drying |
| Introduction: | The Bing Dao raw Pu Erh cake was produced from a small village named as Bing Dao, at the foot of the mountains situated in Mengku town, Shuangjiang county, Ling Cang prefecture. Ling Cang prefecture is located almost the farthest north of Pu Erh production area. Due to the high latitude, the weather in Ling Cang, especially the temperature at night is cooler than other areas. Most importantly, Bing Dao Pu Erh is grown at altitude around 2200-2300m. Pu Erh Tea from high mountains is generally good in quality. Bing Dao Pu Erh rose to fame during recent years because of its exceptional quality with prices even higher than Lao Ban Zhang Pu Erh which is seen as the King of Pu Erh Tea. The Bing Dao Raw Pu Erh Tea Cake was made of tealeaves harvested from 200-500 years old ancient arbor tea trees during the Mid-March. It can produced tea with a very appealing thick body and long lasting sweetness. There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Bing Dao raw Pu Erh cake is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored. |
| Preparation Methods: | We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times. To break off pieces from the Pu Erh Tea cake, use a letter opener or similar shaped knife. Insert the knife or letter opener into the cake and gently loosen and lift a piece off. The aim of breaking the cake in this way is to keep as many leaves intact as possible. >More About How to Prepare and Brew Pu Erh Tea< |
| Flavor \taste note: | Delicate, sweet, flowery with lingering aftertaste |
| Dried leaves: | Tight and slender dark tea leaves with white tips |
| Liquor: | Clear golden yellow liquid |
| Brewed Tealeaves: | Elastic tealeaves in green color |
| More Photos: |       |