A blend led by old-tree (gu shu) leaf from Bing Dao on the western slope of Meng Ku, Lin Cang, with Lin Cang in support: the Bing Dao side brings clean, rock-sugar sweetness, minimal bitterness and a cool, lingering feel in the throat. Old-tree (gu shu) leaf is what sets the "Bing Dao" apart: it typically brews thicker and lasts longer than plantation leaf. As a young sheng, it is likely to drink lively and direct for now. From XiaGuan — a 2021 sheng (raw) puerh tuo in the Bing Dao line. Sourced from Lin Cang in Yun Nan.
Tea Profile
At a glance: 2021 · Sheng (raw) puerh · 280g tuo · XiaGuan Tea Factory
- Compression & dry leaf: The leaf is compressed into a 280g tuo. In the dry leaf you can see well-formed threads and visible buds.
- Liquor: It brews a clear, bright, golden liquor.
- Taste: It opens mellow and soft from the first steep. As the session goes on, it shows floral notes with a touch of honey and a sweet and rich profile.
- Mouthfeel & body: The texture is thick, soft and mellow. Drinkers who look for cha qi will find it here.
- Aftertaste: After each sip there is a lingering sweetness.
- Best for: improving your tea experience. Take your time with it — a good choice once you are no longer a beginner.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every tuo 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.
