Bing Dao Raw Puerh
Bing Dao Raw Puerh
Puerh and Dark Tea
Yunnan, China
Rich, Quenching, Flowery, with Notes of Wild Honey
We are proud to introduce Ku Chas's first exclusive puerh pressing. Bing Dao Puerh is named after its village of origin, Bing Dao Village of Mengku County, Yunnan Province, China. Bing Dao means "a village with bamboo gate" in Thai. Local villagers, mainly tribal Thai people, have a documented tea growing history dating back to the 15th century. Bing Dao is made from ancient tea trees (gu shu) more than 300 years old and is stone-pressed in the traditional manner. The trees grow on the sunny side of Bang Ma Mountain, more than 2500m above sea level. As a high mountain tea, Bing Dao brews sweet, rich, and is pleasantly refreshing with almost no astringency. Moreover, it has a lasting sweet after-taste (huigan) in the throat, and is sheng jin in character, meaning that it leaves the palate feeling quenched. The fragrance is lightly citrusy and flowery, with a note of wild honey. Our Bing Dao cake is made with 2012 tea leaves and is a great candidate for further aging.
2 Oz
4 Oz
8 Oz
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try steeping at 195 Fahrenheit.

If you are interested in a stronger brew try steeping for 3 minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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