BING DAO MAO CHA
MAO CHA from BING DAO ANCIENT TREES
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bing Dao, Mengku, Lincang, Yunnan, China
Pure old tea tree raw material, traditionally processed and stored for a further flavour transformation. Full of beneficial properties and organoleptic sensations this kind of tea is rich and deep with multifaceted flavour. MORE
AROMA
Fruity, vanilla, herbal
TASTE
Fruity, honey
350+ years old
ALTITUDE: 1600 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Bing Dao, Mengku, Lincang, Yunnan, China
Pure old tea tree raw material, traditionally processed and stored for a further flavour transformation. Full of beneficial properties and organoleptic sensations this kind of tea is rich and deep with multifaceted flavour. MORE
AROMA
Fruity, vanilla, herbal
TASTE
Fruity, honey
350+ years old
ALTITUDE: 1600 m
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2023
Scientific studies proved that tea leaves from Pu’Er trees contain more polyphenolic organic compounds, which are the most powerful antioxidants than tea leaves from other regions. Sheng pu’er strengthens the cardiovascular system, vitalizes the nervous system, supports brain activity, reduces blood pressure, and has anti-inflammatory properties.
Learn more about the BIOCHEMISTRY OF A TEA LEAF
EASTERN (PIN CHA) ★
Temperature: 85-99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3+
Learn more about TEA BREWING METHODS
Tea absorbs surrounding aromas and moisture and loses its properties, including taste and aroma. Store it in a dry and cool place in airtight packaging. Avoid direct exposure to the sun and high temperatures.
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
TEMPERATURE: 20-25°C
HUMIDITY: 50-60%
BEST BEFORE: No expiration date!
*When properly stored, this tea gets better with time!
Learn more ABOUT STORING AND AGING PU'ER TEA
MAO CHA from BING DAO ANCIENT TREES 2023
ORIGIN
Bing Dao is one of the most famous ancient tea tree areas, located in the very north of Mengku, Lincang, Yunnan. The history of this tea started at least 500 years ago when the Dai ethnic group started to cultivate tea on this land. Due to its high quality, special character, and sweet taste, this tea was appreciated by the local aristocracy and was drunk during international events. All these aspects made tea from Bing Dao very famous. Nowadays, Bing Dao is one of the most expensive raw materials for sheng pu'er production.
Mao Cha translates as "rough tea" and means that this tea is unfinished and is in an intermediate stage of production. This term is used for a tea material that is ready to be steamed and pressed in case of Sheng (Raw) Pu'Er production or further fermentation process during Shu (Ripe) Pu'Er production. This type of tea is also used for blending and further storage before being pressed into 'cakes'.
ORGANOLEPTICS
A beautiful tea material consisting of a combination of 'bud and two leaves', harvested in spring from 350+ years old trees. Deep and noble, this tea is a bright representative of the highest quality tea from the Yunnan mountains.
Dry tea leaves have a bright, sweet fruity, floral, honey aroma. Very noble and soft. After warming up, the aroma continues with vanilla, citrus, and creamy motifs. The rinsed tea leaf reveals herbal, dried fruit, and bakery overtones. With further brewing, the aroma is dominated by bath, herbal, and dried fruit notes.
The taste of the tea is soft, velvety, and thick, with fruity and honey tones. The infusion is clean and light, yet deep in taste, leaving a long-lasting, sweet, fruity aftertaste. With further brewing, the tea opens up with herbal and coniferous motifs, evoking associations of a coniferous forest on the seashore. With longer infusions, the tea noticeably thickens and becomes even deeper in taste and leaves a slight astringent effect on the surface of the tongue. Tea has a refreshing, relaxing, and concentrating effect. The energy of the mountains is restrained and calm, yet pronounced. Tea works on subtle levels, faintly expressed on the surface, but working deep inside.
Bing Dao is one of the most famous ancient tea tree areas, located in the very north of Mengku, Lincang, Yunnan. The history of this tea started at least 500 years ago when the Dai ethnic group started to cultivate tea on this land. Due to its high quality, special character, and sweet taste, this tea was appreciated by the local aristocracy and was drunk during international events. All these aspects made tea from Bing Dao very famous. Nowadays, Bing Dao is one of the most expensive raw materials for sheng pu'er production.
Mao Cha translates as "rough tea" and means that this tea is unfinished and is in an intermediate stage of production. This term is used for a tea material that is ready to be steamed and pressed in case of Sheng (Raw) Pu'Er production or further fermentation process during Shu (Ripe) Pu'Er production. This type of tea is also used for blending and further storage before being pressed into 'cakes'.
ORGANOLEPTICS
A beautiful tea material consisting of a combination of 'bud and two leaves', harvested in spring from 350+ years old trees. Deep and noble, this tea is a bright representative of the highest quality tea from the Yunnan mountains.
Dry tea leaves have a bright, sweet fruity, floral, honey aroma. Very noble and soft. After warming up, the aroma continues with vanilla, citrus, and creamy motifs. The rinsed tea leaf reveals herbal, dried fruit, and bakery overtones. With further brewing, the aroma is dominated by bath, herbal, and dried fruit notes.
The taste of the tea is soft, velvety, and thick, with fruity and honey tones. The infusion is clean and light, yet deep in taste, leaving a long-lasting, sweet, fruity aftertaste. With further brewing, the tea opens up with herbal and coniferous motifs, evoking associations of a coniferous forest on the seashore. With longer infusions, the tea noticeably thickens and becomes even deeper in taste and leaves a slight astringent effect on the surface of the tongue. Tea has a refreshing, relaxing, and concentrating effect. The energy of the mountains is restrained and calm, yet pronounced. Tea works on subtle levels, faintly expressed on the surface, but working deep inside.
AN SHIM TEA 'MAO CHA' COLLECTION
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