This raw pu'er delivers a slightly tannic, pear-like profile and a lingering rock sugar sweetness. Brew upon purchase or age for a more complex finish.
Enjoy for up to 40 sessions. steep leaves up to 20 times per session if brewing gongfu style.
About Bing Dao
Bing Dao is a small yet well-known ancient tea village inhabited mainly by a tribal Thai community.
How to Brew
Gongfu Style: Add 5 grams of leaves per 6 ounces of heated water (100°C) to gaiwan or yixing teapot. After a brief rinse, steep for 5 – 15 seconds.
Teapot: Add 5 grams of leaves per 6 ounces of heated water (100°C). After a brief rinse, steep for up to 2 minutes.
Daily Gaiwan and Rosewood Tea Knife sold separately.
Mengku Da Ye Zhong (Mengku Big Leaf)
Bing Dao, Mengku, Lincang, Yunnan, China
Thai artisans living in Xishuangbanna
Couldn’t commit to a cake but very happy to buy a sample from Paru as it is their first puer tea cake! First time I brewed 7g in a 100ml gaiwan quick brews. It had a nice bite to it the way I like my sheng! Second session was 5g in 100ml also quick brews. More mellow than 7g but less sweet after taste. I always like using boiling water on all tea except green and this sheng didn’t disappoint!