EN
Shu Pu-erh "Bingdao Yin Xiang" is a young 2024 pu-erh made from selected spring-harvest material gathered around the village of Bingdao. It is produced in line with all the standards and regulations followed for high-grade shu pu-erh. Despite its youth, it has the character of a noble tea, with a bright, rich flavor and good depth.
It is a small, neat 200 g cake with moderately soft pressing. It contains plenty of buds, large and medium leaves, and a moderate amount of stems. Broken apart, the material looks clean and uniform.
Characteristics
- Type: shu pu-erh (ripe pu-erh)
- Region: area around Bingdao village, Yunnan
- Harvest: spring 2024
- Material and shape: buds, large and medium leaves; pressed cake, 200 g
- Flavor: smooth, clean, rounded, with spicy and woody shades
Aroma and Taste
Dry leaf: a soft, quiet, calm aroma that is spicy, woody and forest-like.
Infusion: a rich, noble and balanced bouquet with spicy, woody and forest notes. The aroma is thick and lingering, and the flavor is smooth and balanced, changing from infusion to infusion.
Aftertaste: velvety, long and lasting.
Why You'll Love It
A pleasantly warming, full-bodied tea that refreshes the senses and brings a feeling of balance and focus. It suits both those who love dense, rich pu-erh and those looking for something more delicate.
How to Brew
- Gongfu brewing: porous clay or thick-walled porcelain, water at 95–98 °C, 4–5 g per 100 ml. Rinse the leaves before brewing. Short infusions of 10–15 s, adding 5–10 s each time. The flavor lasts for 6–7 infusions.
- Western-style brewing (teapot): porcelain or glass teapot, 7–9 g per 1 l of water at 95 °C. Warm the teapot, add the tea, rinse it, then pour in the water and steep for 3–5 min.
Storage
Store the cake in a dry place free of foreign odors, away from direct light, in paper or special pu-erh packaging.