This 2016 Bingdao Puerh is a very special shou puerh that comes from the very famous Bingdao Mountain, which is one of the best in Mengku. Bingdao or “Icy Island” is famous for producing a sheng puerh that is very crisp and sweet with a nice cooling sensation in the mouth. This fermented shou puerh was made using nice Bingdao tea from trees that are 30-40 years old. Bingdao is such a highly sought out area that older trees are used exclusively for sheng puerh. It’s interesting to find that even as a shou puerh the leaves preserve their characteristic Bingdao coolness and thick flavor. We recommend you even let a steeping cool down so you can witness this sweet, cooling effect further!
You’ll find this nice Shou Puerh to be a real Rock n’Roller with it’s heavy earthy aroma evoking wonderful new leather and it’s very smooth, creamy, deep, sweet full flavor that handles many steepings and produces a very thick, lingering mouthfeel and pleasant body feeling.
This fine tea comes in a nicely pressed 100gr. cake.
Origin: Bingdao, Mengku, Lincang, Yunnan, China
Harvest: Spring, 2016
Color of liquor: orangish-brown
Aroma: earthy, new leather, creamy, mushrooms
Flavor: smooth, earthy, sweet, silky
Temperature: 100º c
Steeping Time: 1min; 1,5min; 2,5min…