Bingdao mini Sheng 2021

Fermented dark Pu'er tea
Mini cake 8g

New product

Bingdao mini Sheng 2021

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

Quantity

€2.50

Description

This Pu'er cru expresses a beautiful palette of mineral and herbal flavors, with oxidized notes and a slight umami, right from the first infusion. As the infusion progresses, it reveals a strong astringency and an even deeper umami, underlining its slightly milky, vegetal profile.

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, where tea has been grown and harvested 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.

Harvest: 2021

Altitude: 1325m.

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

Type: raw (sheng)

Production method: Pu'er Sheng is made from Maocha (a type of raw, sun-dried green tea from large-leaf varieties grown in Yunnan), which is compressed into a cake and continues to mature and evolve, fermenting naturally little by little. This Pu'er comes from the same producer as our mini Bingdao Shu wafer.

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

Aromatic profile: a complex, rich Pu'er, with a beautiful roundness and notes of vanilla, vegetal, hazelnut and milky, supported by minerality and an animal touch typical of Pu'er sheng. For more body and roundness, with more gourmet poles and a hint of umami, infuse it as the producer does, 2 min at 100°. It may surprise you with a fresh, camphorated return on the palate.
- Texture: thick, round, slight astringency
- Taste: sweet, light umami
- Notes: vegetal, milky, orchid, dried apricot, animal, fresh hazelnut, mineral, camphor.

Western-style infusion:
- Hot tea:
10g / 1L, 4 minutes at 85°C for a fresher but more astringent profile
10g / 1L, 2 minutes at 100°C for a rounder, more gourmand profile.
- Iced tea: 10g / 1L, 30 minutes at room temperature.

Chinese-style infusion: in Gong Fu Cha, 4g per 100ml, 90°C to 100°C. First infusion: 40 seconds, 2nd, 3rd and 4th infusions: 15 seconds, 5th infusion: 20 seconds, then gradually increase duration.

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.

Please note: Pu'er is a protected appellation, and can only be claimed by teas from Yunnan, made from large-leaf varieties and using a specific process.