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.
"No.1 Fan" Gaiwan, Glass Fairness Cup (Gong Dao Bei), Tea Tray, and Spaded Tea Knife also available.
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.
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Variety: Mengku Da Ye Zhong (Mengku Big Leaf)
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Origin: Bing Dao Lao Zhai, Mengku, Lincang, Yunnan, China
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Vinatge: April 2014
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Tasting notes: pear, rock sugar
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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.
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What is a reserve tea?
Reserve teas are teas that are offered in limited quantities due to the availability of the tea itself.