Bingdao mini Shu 2017

Fermented dark Pu'er tea
Mini cake 8g

New product

Bingdao mini Shu 2017

Fermented dark Pu'er tea Mini cake 8g - Chine - En stock

Quantity

€2.50

Description

This cooked dark tea (shu) has a very flattering, typical nose evoking waxed wood and mildew (quite normal, and even desirable for this type of tea). On the first infusion, it reveals a very telluric profile, and becomes even earthier on the second, with a slight acidity. It's an excellent introduction to the world of fired Pu'er teas, as its palette is so representative of what we've come to expect from this style of tea.

Origin: China, Yunnan province, Lincang region, Bingdao

Terroir: Bingdao is part of the region considered to be the cradle of the tea plant and tea in China, and lies on the ancient tea and horse routes, so tea has been grown and harvested here since time immemorial. Bingdao is a Pu'er mecca, with a terroir at altitude, where the climate and soil are perfect for tea production. It is located in one of Yunnan's largest tea-growing areas, and the region abounds in wild and cultivated old tea bushes.

Altitude: 1325m.

Type of tea bushes: old wild tea bushes with large leaves.

Type: cooked (shu)

Harvest: 2017

Production method: Pu'er Shu is a Maocha (a type of raw, sun-dried green tea from large-leaf varieties grown in Yunnan), which is fermented for 2 to 3 months in a controlled atmosphere (temperature, hydrometry, etc.). It can then be compressed into wafers of various sizes, or stored in bulk. This Pu'er comes from the same producer as our Bingdao Sheng mini-cake.

Weight and size: small wafer weighing around 8 to 10g, diameter around 4.5cm.

Aromatic profile: a typical Pu'er Shu, earthy and woody, with a round, rich mouthfeel. It reveals a palette of aromatic notes such as camphor, waxed wood and walnut, with hints of chocolate and pepper. A well-balanced tea that makes an ideal introduction to the world of Shu.
- Texture: Round, bold
- Notes : Waxed wood, earthy, camphor, chocolate, pepper, walnut, forest wood.

Western-style infusion:
- Hot tea: 10g/1L, 4 minutes, 90°C for a fresher, campherated profile. 10g/1L, 2 minutes, 100°C, for a rounder, more gourmand profile.
- Iced tea: 10g/1L, 1h at room temperature.

Chinese-style infusion: with Gong Fu Cha, 4g/100ml at 90-100°C. 1st infusion: 30 seconds, then 20 seconds for the next 4 infusions. Increase by 5 seconds for each additional infusion.

More tips? watch Arnaud Dhenin's video tutorials on dark and Pu Erh teas on our YouTube channel and read all about this tea on his blog.