Description

Originating from the deep mountains and valleys of Mengku Town, Yunnan Province, it is a small village in southwestern Yunnan Province,China called Bingdao Village.Bingdao Pu-erh tea is known as the ‘Queen of Tea’.Known for its extremely low yield and flavor with rock sugar In China, Bingdao Pu-erh tea was once hyped up to extremely high prices. This is destined to be tasted by only a few people.This product is carefuly selected from century old ancient tree materials, picked before the Qingming Festival, and handmade, making it extremely precious.Each cake of this tea has been naturally stored for 5 years. The aroma is elegant and complex. Fast aftertaste and complex taste structure. It is a rare treasure.This product is limited to only 8 pieces.

Place of Origin

Bingdao Pu-erh tea is produced in Icelandic Village, Mengku Town, Shuangjiang Lahu, Wa, Blang, Dai Autonomous County, Lincang City, Yunnan Province. The region is located halfway up the northern section of the Bangma Daxue Mountain Range, with complex terrain and unique climate, providing unique conditions for the growth of tea trees.

The tea tree resources in the Pu’er tea region of Iceland are very precious, especially the ancient tree tea in Iceland. These ancient tree teas are mainly distributed around the old villages in Iceland, with no more than 200 plants and trees over a hundred years old. These ancient tree teas not only have a long age, but also have a superior growth environment, which makes their tea quality superior and highly valuable for collection.

Altitude: The tea growing areas in Bingdao have a relatively high altitude, ranging from 1500 to 2000 meters, with some areas even reaching 3200 meters. This high-altitude environment is conducive to the accumulation of more nutrients in tea trees, giving them a unique aroma and taste.
Climate: The region has a humid climate with abundant sunshine and moist air, providing favorable conditions for the growth of tea trees. At the same time, the large temperature difference between day and night is conducive to the accumulation of organic matter in tea and the improvement of tea quality.
Soil: The soil in Bingdao tea growing regions is fertile, rich in organic matter and minerals, providing ample nutrients for the growth of tea trees.

Production Process

Details

Aroma：White Flower, Lychee, Mineral, Wood

Flavour ：Rock Sugar, Honey, Orchid, Soil, Grapefruit

Soup Colour：Golden and translucent, clear and bright, highly ornamental.

Brewing Method

Warm cup: Preheat tea utensils with boiling water to remove odors, increase temperature, and promote the release of tea aroma.
Tea washing: Take an appropriate amount of tea according to personal taste and tea set size. It is generally recommended that the ratio of tea to water be 1:20 to 1:25. Quickly wash the tea leaves with a small amount of hot water and pour out the washed tea.
Tea brewing: Add water at around 85-95 ℃ and let it stand for about 6 seconds. （Pu erh tea can be brewed about 15 times. It is recommended to brew for 6 seconds from the first to the fifth time, 10 seconds from the sixth to the eighth time, and 15 seconds from the ninth to the fifteenth time.）
Water temperature control: Brew at an appropriate water temperature. The water temperature for raw tea is generally controlled at around 85 ℃, while the water temperature for ripe tea can be slightly higher at around 95 ℃.