Bing Dao 2017 Ancient Arbor Spring Raw Pu erh


$65.99 $69.99

pure and rich, but a little bit of tannic because of short aging time(new tea); bitter taste immediately conversed to pure and pleasant sweetness, sustained and lasted long in the throat.

  • 2017 raw pu erh tea from Bing Dao, Meng Ku Township, YunNan province
  • hundred year-old arbor tea from elevation of 2000 meter above.
  • traditional hand made and stone mold compressed.
  • same ingredients over whole cake.
  • very long sweet lasting, but bitter at entry.

This tea is selected carefully from old arbor spring buds teas which grow in original ecological ancient tea garden, Bingdao Village, Mengku Township in Yunnan on the altitude of more than 2000 meters. It is made by traditional handwork and processed in an ecological environment. The shape is round with moderate tightness, also this cake is mold pressed with same ingredients over inner and outer cake.

The liquor of this tea is bright golden and clear. It tastes rich and bitter at the beginning, but it gives impressive sweet after taste. And sweet lasting can be sustained for awhile. The first sip of this rare tea makes the unique aroma full of the mouth. After tasting, the fragrance is everywhere in the mouth and it is refreshing.


Steeping Guide

For best tasting result, the pressed pu erh tea should be pried to loose form.

  • Tea ware recommended: Yixing Clay, Gaiwan, Ceramic teapot
  • Water Temperature: 195°F to 212°F
  • Tea leaves / water: 1g:50ml (adjust for personal preference)

Common brewing steps of raw pu’erh tea:

  • Rinse tea wares with hot boiling water.
  • Put the tea leaves into a teapot.
  • Pour boiling water into it to wash off the dirt and impurities of tea, immediately drain off the water. In this case can improve the clarity of tea and also can fully release the taste of pu erh tea.
  • First steep: fill hot water into tea pot and steep for about 45 sec.
  • Transfer tea to a tea pitcher and ready to share.

*Gradually increase steeping time when tea is fading out

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