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.  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. 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 small serial production takes place in the Chinese province of Canton (Guangzhou) after the tea has been imported from nearby Yunnan. The tea leaves acquired their properties on Daxueshan mountain (great snowy mountain) in the district of Mengku, at a height of 3226 m above sea level. A correctly prepared brew offers a wide spectrum of aromas and tastes, the experienced taster will distinguish nuts, fresh sweetcorn and rare, slightly piquant tobacco.

The material for this amazing Sheng Pu-erh comes from Gu Shu trees in Bai Ying Shan (2019). You can expect something special. The dried leaves have a fair aroma of apricot fruit. Flavour is typical Baiying, sweetness, mineral notes, a sweet aftertaste that carries and a smooth consistency.

Pu Erh pressed into an approx. 250g brick. The typical production location of brick Pu Erh tea is the souther part of the Yun-Nan province. The tea in the shape of a Zhuan Cha brick was most frequently produced in ancient China before the Ming dynasty, and during this period was used as an official currency. The brick shape was chosen for a purely practical reason, namely simple transit and storage. Pu Erh brick teas are primarily produced from the wide leaves of the Camellia Assamica plant.

This tea comes from Weidong village in Bulang Shan which is a large area that covers the South West of Xishuangbanna, all along the Burmese border. The village is established in the middle of a flatland at the altitude of 1700 m, surrounded by hills on all sides. The farmers grow rice in the fertile soil of the plain while tea was planted all around the village on the high grounds.

It has a light mouthfeel at the beginning and gets more and more intense. The bitterness is medium and pleasant, astringency is medium. You will be surprised by the intensity of the Huigan, the tea trees are 150-200 years old. The sweetness is heavy and the fragrance is typical of Bulang tea: subtle but high on emotions. 

Green Pu Erh tea pressed into the popular shape of a 100g nest. The tea offers a rich green infusion with the classic taste of green tea. We recommend portioning of the nest into the largest possible pieces and leaving the water to work for you.