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.
To celebrate the release of our first pu'er tea cake, we've invited artist Bernice Sioson, alternatively known as Nicey ("knea-sea") to illustrate our wrapper.
Variety: Mengku Da Ye Zhong (Mengku Big Leaf)
Origin: Bing Dao Lao Zhai, Mengku, Lincang, Yunaan, China
Vinatge: April 2014
Tasting notes: pear, rock sugar
Ingredient(s): fermented tea
- Handmade paper by Thai Artisans in Xishuangbanna
- Wrapper art: Bernice Siason/Nicey bernicesiosin.com
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.
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!