Bing Dao Gushu Sheng Pu Erh Tea
€7,50 – €44,80
Bing Dao is a village in the “Xibanshan” ancient tea mountain of Mengku Town, Shuangjiang district, Lincang prefecture, Yunnan province, southern China. The unripened Pu Erh tea from up to 500 years old tea trees shows a particularly strong “Cha Qi”, offering the potential for a long series of infusions and impressing with its equally intense and harmonious taste, characterized by silky and soft white wine notes with long-lingering sweet aftertaste.
For more information and illustration refer to the below product description.
“Flat Cake”-pressed Bing Dao Gushu Sheng Pu Erh Tea
Bing Dao Gushu Sheng Pu Erh Tea
Bing Dao ist ein Dorf im alten Teeberg “Xibanshan” von Mengku Town, Bezirk Shuangjiang, Präfektur Lincang, Provinz Yunnan, Südchina. Hier ließ überlieferungsgemäß im Jahr 1458 der Präfekturvorsteher 200 Teesamen aus Yiwu einpflanzen, von denen die meisten gut gediehen. Etwa 20 der aus diesen Samen hervorgegangen Teebäume leben noch heute und sind folglich über 500 Jahre alt. Während dieser Zeit haben die eigentlich aus Südyunnan stammende Varietät einen eigenständigen “Mengku Big Leaf” Kultivar entwickelt. Und seit jener Zeit leben die heute etwa 1000 Einwohner von Bing Dao von dem aus Blättern dieser Bäume und ihrer Nachfahren erzeugten Pu Erh Tee.
Although 1300 meters is not unusual for a tea mountain in Yunnan, there is a special microclimate here, characterized by strong sunlight and dry air. These properties come into play especially in spring, the main picking time for the best quality tea. As a result, the shoots grow particularly slow and the tea leaves contain little water, while accumulating a particularly high content of active ingredients. As is typical for unripened (“sheng”) Pu Erh teas of this region, the tea comes as (here: 200g) flat cake or “bing”. And as in ancient times, several of these are packed in one “tong” made from palm leaves.
one palm-leaf-wrapped “tong” contains several “bings”
The unripened Pu Erh tea from up to 500 years old tea trees shows a particularly strong “Cha Qi”, offering the potential for a long series of infusions and impressing with its equally intense and harmonious taste, characterized by silky and soft white wine notes with long-lingering sweet aftertaste.
What is “Sheng” Pu Erh Tea?
We basically distinct between “sheng” and “shou”, unripened and ripened Pu Erh tea. Both these types share the same initial processing, which largely corresponds to that of green tea. In contrast to green tea processing, however, pu erh tea processing omits withering the tea leaves after picking. Another distinguishing and characteristic feature of pu-erh tea processing is the tea leaves’ final drying under the sun.
unpacked tea flat cake – Bing Dao Gushu Sheng Pu Erh Tea
What is “Gushu”?
“Gushu” means as much as “old tree”. However, it remains undefined from what age exactly a tea tree is “old” and thus “gushu”. While there’s a widespread idea that “gushu” requires at least a three-digit age of the tea trees, the term also finds use used for the age group below. The term’s use is even more difficult with natural tea tree occurrences, with trees naturally being of individual age.
The age of a tea tree plays a decisive role in the taste of the tea made from its leaves. There are various reasons for this. On the one hand, the roots of the tree reach deeper into the ground with increasing age and thus get ever closer to the supply sources of active ingredients. On the other hand, old tea trees grow only very slowly. Accordingly, every centimeter of growth and the formation of every new branch or leaf come with a higher intake of active substances than would be the case with a younger tree .
Bing Dao Pu Erh Tee – Picking and Processing
The “royal” picking standard of “2+1” applies to the picking of our Bing Dao Pu Erh Tea. This means one young, still unopened bud each with the two youngest leaves attached to it qualify for picking.
picking standard / heating of tea leaves in wok pan over wood fire / rolling / sun drying
– klick picture to enlarge –
The processing takes place according the the standard for Pu Erh Tea processing. That is, the leaves undergo heating immediately after picking to stop the enzymatic oxidation processes in the tea leaf. The subsequent rolling of the tea leaves serves to break-up the cell walls and promote the even distribution of juices in the tea leaf. Then, the final drying of the tea leaves typically takes place outdoors under the sun.
The result of this final drying is called “Mao-Cha”. This in turn provides the raw material for further processing to ripened (“shou”) or unripened (“sheng”) Pu Erh tea. In both cases, the tea leaves can be pressed into one of the characteristic shapes. This can be brick, mushroom or, as here: flat cakes. The Pu Erh tea pressed as flat cake is often referred to as “Bing Cha” .
The preparation of Pu Erh tea usually begins with a “washing steep”. This is disposed off again a few seconds only after moistening the tea leaves with bubbling hot water. As the name suggests, this preparation step on the one hand serves to remove dust and impurities from the tea leaves. On the other hand, it “awakens” the tea leaves, which is beneficial to the ensuing proper first steep.
After the washing steep, pour 3g tea leaves/100ml with bubbly hot water (90°-100°C). Then let infuse for up to 1 minute, according to personal preference, for a delicious first infusion. After this, Bing Dao Gushu Sheng Pu Erh Tea produces a good series of tasty follow-up infusions. For these a brewing time of 20-30 seconds initially suffices, but can be extended accordingly with fading flavor intensity.
For more ripened and unripened Pu Erh teas @ Siam Tea Shop please follow this link:
25g, 50g, 100g, 200g Bing