A 2023 spring ripe puerh pressed from old-tree leaves in the core Bingdao Laozhai area of Mengku — sweet, mellow, and built to age.
Tea Profile
At a glance: 2023 · Ripe (shou/shu) puerh · 400g cake · old-tree material, Bingdao Laozhai, Mengku · BingZhongDao. Also spelled Shu Puerh.
- Bright red liquor with a soaring sugar fragrance and rich fruity sweetness.
- Sweet, mellow and full-bodied, with deep throat resonance and a quick-returning sweetness (huigan).
- Mid-steeps show Bingdao's signature rock-sugar sweetness (Bing Tang Tian), layered with woody notes and dried-fruit depth.
- Later steeps turn gentle and refreshing, finishing with a clean, lingering aged aroma (Chen Xiang).
- Moderately fermented to keep the leaf lively; the cake shows dark brown, glossy, elastic leaves.
- Grown without chemical pesticides or synthetic fertilizers; Organic, HACCP and ISO certified.
- Made by third-generation tea maker Ms. Zhao Guonuan.
- Best for: improving your tea experience.
Brewing Guide
Water: 100°C (212°F), fully boiling.
Preheat the vessel; add around 5g per 100ml.
Two quick rinses to wake the leaf, 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 — ripe puerh 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 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.
