BING DAO GU SHU 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: 2100 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: 2100 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
ABOUT
Mao Cha, which translates to "rough tea," refers to tea still in an unfinished, intermediate production stage. This term is applied to tea leaves prepared for steaming and pressing in the case of Sheng (Raw) Pu'er production or set aside for further fermentation during the Shu (Ripe) Pu'er process. Additionally, Mao Cha is commonly used for blending and can be stored before being pressed into 'cakes.'
This tea is sourced from 350-year-old tea trees that thrive at altitudes of over 2,100 meters above sea level. This unique environment contributes to the tea's robust qualities, enhancing its energy (qi) and health benefits.
ORIGIN
The history of Bing Dao tea dates back centuries, intertwining with the traditions of the Naxi ethnic minority who have inhabited the region for generations. The area was historically a part of ancient tea horse routes, which facilitated trade between Yunnan and Tibet. This trade not only spread the consumption of tea across borders but also established Bing Dao as a crucial stop for high-quality Pu'Er tea. The Bai and Naxi people cultivated tea trees in Bing Dao, often planting them in the wild. The area is home to ancient tea trees, some over a thousand years old, contributing to the region's reputation for quality. In the early 2000s, Bing Dao tea gained international recognition, attracting tea enthusiasts and collectors and further solidifying its esteemed status.
Bing Dao is situated in the mountainous terrain of the Lijiang region, characterized by high elevations that range from 1,500 to 2,200 meters. This high-altitude environment and the region’s subtropical climate create ideal conditions for tea cultivation. The tea gardens benefit from nutrient-rich soil and abundant rainfall, promoting the healthy growth of the tea plants. The region's biodiversity is also a significant factor in the unique flavors of Bing Dao tea. Covered with diverse flora, including ancient wild tea trees. The mountainous landscape provides a natural habitat for various wildlife, further enhancing the ecological balance that supports tea cultivation.
Raw Bing Dao Pu'Er tea is celebrated for its vibrant and complex flavor profile. It often exhibits floral notes and a sweetness that evolves over time. The mouthfeel is smooth, and the tea typically has a clean finish with light astringency. The aroma of Bing Dao tea is robust and fragrant, often likened to fresh greens, flowers, and even honey. With time, the raw Pu-erh develops deeper, more complex aromas that can include earthy and woody notes. Like all Pu-erh teas, Bing Dao tea improves with age. High-quality Bing Dao raw tea can develop rich complexity and depth over the years, attracting collectors and aficionados who appreciate the aging process.
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.
Mao Cha, which translates to "rough tea," refers to tea still in an unfinished, intermediate production stage. This term is applied to tea leaves prepared for steaming and pressing in the case of Sheng (Raw) Pu'er production or set aside for further fermentation during the Shu (Ripe) Pu'er process. Additionally, Mao Cha is commonly used for blending and can be stored before being pressed into 'cakes.'
This tea is sourced from 350-year-old tea trees that thrive at altitudes of over 2,100 meters above sea level. This unique environment contributes to the tea's robust qualities, enhancing its energy (qi) and health benefits.
ORIGIN
The history of Bing Dao tea dates back centuries, intertwining with the traditions of the Naxi ethnic minority who have inhabited the region for generations. The area was historically a part of ancient tea horse routes, which facilitated trade between Yunnan and Tibet. This trade not only spread the consumption of tea across borders but also established Bing Dao as a crucial stop for high-quality Pu'Er tea. The Bai and Naxi people cultivated tea trees in Bing Dao, often planting them in the wild. The area is home to ancient tea trees, some over a thousand years old, contributing to the region's reputation for quality. In the early 2000s, Bing Dao tea gained international recognition, attracting tea enthusiasts and collectors and further solidifying its esteemed status.
Bing Dao is situated in the mountainous terrain of the Lijiang region, characterized by high elevations that range from 1,500 to 2,200 meters. This high-altitude environment and the region’s subtropical climate create ideal conditions for tea cultivation. The tea gardens benefit from nutrient-rich soil and abundant rainfall, promoting the healthy growth of the tea plants. The region's biodiversity is also a significant factor in the unique flavors of Bing Dao tea. Covered with diverse flora, including ancient wild tea trees. The mountainous landscape provides a natural habitat for various wildlife, further enhancing the ecological balance that supports tea cultivation.
Raw Bing Dao Pu'Er tea is celebrated for its vibrant and complex flavor profile. It often exhibits floral notes and a sweetness that evolves over time. The mouthfeel is smooth, and the tea typically has a clean finish with light astringency. The aroma of Bing Dao tea is robust and fragrant, often likened to fresh greens, flowers, and even honey. With time, the raw Pu-erh develops deeper, more complex aromas that can include earthy and woody notes. Like all Pu-erh teas, Bing Dao tea improves with age. High-quality Bing Dao raw tea can develop rich complexity and depth over the years, attracting collectors and aficionados who appreciate the aging process.
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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