Bing Dao Ancient Tree Raw Pu-erh Cake Tea

Description

	Cup Method		Chinese Gongfu Method
	Teacup: 12oz / 355ml		Gaiwan: 3.8oz / 110ml
	203℉ / 95℃		203℉ / 95℃
	5g Tea		8g Tea
	Brewing time: 3 – 5 mins		11 steeps: rinse, 10s, 10s, 15s, 20s, 25s, 40s, 50s, 60s, 70s, 90s, 110s

This Bing Dao Pu-erh tea was plucked in the spring of 2020, relatively new, but the taste is not monotonous. It has the unique Bing Dao tea character, rock sugar taste and nectar aroma. The day leaf has rich sweet and fruity fragrance, along with some wild aroma. The liquor is soft, mellow and smooth, almost no astringency. It tastes soft, sweet and refreshing with sweet aftertaste, moreover, after several infusions, the mouth and throat will have some cooling sensation, with long lasting tea aroma. Look forward to its natural transformation.

Bing Dao Village, belonging to the town of Mengku, is 25 kilometers away from the town of Mengku and 45 kilometers away from the city. It has an area of 2.5 square kilometers, an altitude of 1,500 to 2,500 meters, and an average annual temperature of 20℃. Bing Dao Village, a highest altitude Dai People village in Mengku area and a famous tea-producing village in Lincang City, is famous for producing Bing Dao large-leaf tea.

Bing Dao Pu-erh tea is made from the new buds and leaves of Yunnan ancient tea trees in Bing Dao Village. Bing Dao ancient tea trees belong to arbor type, large leaves, and early-sprouting variety. It is the first national-level fine variety recognized by our country in 1984. Under natural conditions the tea trees can reach a height of 4 to 30 meters, which have large leaves, oval or long ellipse shapes, green and dark green color, shiny, soft, thick leaves with obvious white hairs. The spring tea plucked with one bud and two leaves contains amino acids (1.7%), tea polyphenols (33.8%), caffeine (4.1%), and catechins (18.2%), therefore, it has strong Chaqi, thick and sweet, which is a superior variety to produce pu-erh tea.

Pu-erh tea is one of the oldest types of tea in China, with a history stretching back over 1,700 years to the Eastern Han Dynasty, when the tea was called Jing Cha. Pu-erh is named after the town of Pu’er in Yunnan province, which was the original trading center of this tea. In its early history, this tea was actually used as bartering currency in southwest China, where the famed Cha Ma Gu Dao, “Tea Horse Road”, was built for the sole purpose of transporting it through the Himalayas to other countries and areas in Tibet.