Yunxian Dazhai Gu Yuan 2017 Bing Dao Cha Wang

General

Lincang Prefecture is located north of the two other major pu'er tea producing areas, Pu'er and Xishuangbanna. Although Lincang produces large quantities of pu'er tea and also the Yunnan black tea Dian Hong, it is still a border region in terms of pu'er tea geography. Pu'ers from the Lincang region are often fruitier in tone than teas from Xishuangbanna, for example. In addition to fruitiness, these teas also have woody, mineral and grassy notes. The tones are lighter than average, but many of the Lincang pu'er teas are still very strong.

Bing Dao is a famous pu'er tea producing area in Lincang Prefecture, Shuangjiang County.

This tea

This sheng pu'er produced from tea grown in the Bing Dao area is from the spring harvest of 2017. The cake is slightly smaller than normal and weighs 250g. The tea is produced by a rather small tea factory, Yunxian Dazhai Gu Yuan, which specializes in teas from Lincang Prefecture.

Taste

The dry tea has a grassy aroma and distant fruity notes. The taste has waxy hay-like tones, with subtle floral notes and fresh wood. In the aftertaste, the waxiness of the taste opens up in a teasing way, becoming refreshing.

Infusion

Detach the leaves from the pressed tea with a sharp tool for infusion. You can use a table knife, for example. A spike-like shape works best, as it breaks the leaves less. Pu'er tea is brewed with boiled water. You need about 3-5 grams of leaves, or a generous tablespoon of loose tea. The tea can be infused using the so-called gongfu technique, using a teapot of less than 300ml and brewing the leaves several times. In this case, the length of the brew should be about 30-60 seconds. The amount of leaves can also be increased, which can reduce the brewing time to 10-20 seconds. If you have a larger teapot or only want to brew one batch, the brewing time should be 3-5 minutes. Adjust the amount of leaves to achieve the desired strength.