2014 Zelený Puer ze starých stromů v Bingdao

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Mineral, Peach, Smooth, Stonefruit
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Martin Bednář
Average preparation
205 °F / 96 °C 3 g 10 oz / 300 ml

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  • “Prepared western, 3g for 300 ml. Bingdao area. It says nothing to me. As always. So… need to study more puerhs and their location. Will it be better than my Jinggu experience? Will it be worse? It...” Read full tasting note
    82

From Good Tea

Our Bing Dao Sheng Pu-erh Cake (冰岛生饼) is a raw pu-erh cake that comes from Bing Dao (冰岛) Village located high in the mountains not far from Mengku in Shuangjiang Lahu, Va, Blang and Dai Autonomous County in Lincang, Yunnan Province. The 200 g cakes are hand pressed from leaves picked from ancient arbor trees grown at an altitude over metres. These are fully grown tall tea trees that are 200-300 years old and being of this age are very suitable for producing high quality sheng pu-erh. High altitude and northerly latitude both make the climate in this area cooler, especially at night. The age of the trees and environmental conditions combine to produce a young sheng pu-erh that, irrespective of the age, has complex, smooth flavours and good cha qi. This batch is a production from March 2014.

While most raw pu-erhs would require prolonged storage to develop the flavours, this one can be both stored for longer or enjoyed now thanks to the good quality of the raw material used in these cakes. Unwrapping this Bing Dao Sheng Pu-erh Cake releases a pleasant fruity aroma. The clear and bright golden liquor has a light fruity aroma. The taste is smooth, with fruity plum and creamy cereal notes. There is already a good amount of sweetness in this tea even though it has not been aged for a long time. The aftertaste is lasting, comforting, with just a touch of astringency and dryness that will further diminish with additional storage.

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1 Tasting Note

82
1122 tasting notes

Prepared western, 3g for 300 ml.

Bingdao area. It says nothing to me. As always. So… need to study more puerhs and their location. Will it be better than my Jinggu experience? Will it be worse? It is sheng from 2014, so quite old. No idea if it is too old or aged well. This company is new for me, too. So kinda blind buy from me. Old trees. Does it change anything?

I took the leaves out of heat wrapped foil wrapping and… it was mineral. Like too much mineral. Then, some other notes. Is it peachy-fruity? Weird! Soft aroma then… maybe it needed to breath out a bit I guess.

Anyway, I took 3 grams of that loose part of this tea, haven’t took any chunks. I think I have steeped it for 4 minutes maybe? I am not really sure to be honest. Either way, it was just right as I got very nice fruity puerh with peach note and some kind of mineral aftertaste. It was smooth with little, but needed astringency. Long and nice mouthfeel. Can’t wait to gongfu it.

Flavors: Astringent, Mineral, Peach, Smooth, Stonefruit

Preparation
205 °F / 96 °C 3 g 10 OZ / 300 ML

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