Sheng Pu Erh Bing Dao Gu Shu, Yunnan, A, 2020

Sheng Pu Erh from the Bingdao region, Lincang, Yunnan Province. Harvested from old tea trees in one of Yunnan's most prestigious terroirs, known for its soft sweetness and pure mineral structure. Bingdao teas are often called "ice sweetness" due to their clear, pure texture and long, natural sweetness in the aftertaste.

A light olive-colored tea cake. The dry leaf is large, with visible whole fragments from the old trees.

The infusion is clear, golden-amber, with a clean sheen. The aroma is clean, with notes of meadow grasses and honey. The taste reveals floral freshness, a light grassiness, a subtle fruity acidity, and a distinct natural sweetness. The aftertaste is long, coolingly sweet, and gradually developing.

A young Sheng with the potential to mature—it will become deeper and smoother over time. It provides clear concentration, a light head-soothing freshness, and a sense of inner energy. Suitable for morning or afternoon tea.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.