Place of Origin: Lincang, Yunnan
Vintage: 2012 Spring
Size: 100g per cake
Tea Varietal: Bing Dao Camellia sinensis var assamica
Harvest Time: Mid March
Flavor: Delicate, sweet, flowery with lingering aftertaste
Dried leaves: Tight and slender dark tea leaves with white tips
Liquor: Clear golden yellow liquid
Brewed Tea Leaves: Elastic tea leaves in green color
The Bing Dao raw Pu Erh cake was produced from a small village named as Bing Dao, at the foot of the mountains situated in Mengku town, Shuangjiang county, Ling Cang prefecture. Ling Cang prefecture is located almost the farthest north of Pu Erh production area. Due to the high latitude, the weather in Ling Cang, especially the temperature at night is cooler than other areas. Most importantly, Bing Dao Pu Erh is grown at altitude around 2200-2300m. Pu Erh Tea from high mountains is generally good in quality. Bing Dao Pu Erh rose to fame during recent years because of its exceptional quality with prices even higher than Lao Ban Zhang Pu Erh which is seen as the King of Pu Erh Tea.
The Bing Dao Raw Pu Erh Tea Cake was made of tealeaves harvested from 200-500 years old ancient arbor tea trees during the Mid-March 2012. It can produce tea with a very appealing thick body and long lasting sweetness.
2012 Mengku Bing Dao Raw Puerh
5-8 gr of tea per 150 ml boiling water, 1 rinse, 5 second infusions, up to 20 infusions