This Bing Dao tea, hailing from the Lin Cang tea region, is an exceptional choice for autumn.
The tea presents tightly wound, robust threads that not only look impressive but also contribute to the overall quality.
The cake itself is somewhat loose, adding to its unique character.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 500g cake · PuCui
Upon brewing, the tea reveals a clear, bright liquor.
It offers a light bitterness, a signature trait of teas from the Lin Cang region, accompanied by a distinctive flavor profile that is both rich and varied.
The taste lingers pleasantly in the mouth, a testament to its quality.
The tea’s mellow character is particularly enchanting, leading to a smooth and thick texture that is sure to elevate any tea-drinking experience.
Best for: Highly recommended for those looking to enhance their appreciation of fine tea.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
This tea benefits from natural storage in Guangzhou, which contributes to its exceptional qualities.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
