2018 BingDao Region Spring Raw Puerh

This 2018 Bingdao Spring Raw Pu-erh (冰岛生普) comes from Bingdao, one of the most famous tea regions in Yunnan’s puerh world. Located in Mengku, Shuangjiang County of Lincang, this mountain village sits between roughly 1400 and 2000 meters in elevation and is known for producing some of the most sought-after raw puerh teas. The region holds special significance because it is widely regarded as one of the birthplace areas of the Mengku large-leaf tea cultivar (勐库大叶种), a famous varietal prized for producing high-quality puerh tea.

Many of the tea trees here are ancient trees, some hundreds of years old. Combined with the region’s high mountain environment, rich soil, abundant rainfall, and slow tea growth, these conditions allow the leaves to develop remarkable depth and complexity. Bingdao teas are especially known for their fragrance and their distinctive sweetness, often described as a “rock sugar” sweetness that gently lingers in the throat.

This tea was harvested in the spring of 2018 and has now had several years to age, allowing its flavors to deepen and settle into a beautifully balanced expression.

The aroma is immediately inviting, with notes of poached pear and dates, and a soft hint of honeysuckle in the background. As you begin drinking, the tea opens into a surprisingly layered experience. You’ll notice a cacao and herb-like earthiness that gives the tea structure, while a rich sweetness reminiscent of dates and rock sugar runs through the center of the cup. Baked stonefruit notes appear in the finish, and a subtle jasmine-like floralness lingers long after each sip.

The body is full and satisfying, with a thicker, slightly oily texture that glides smoothly down the throat. As it settles, a refreshing cooling sensation begins to open in the throat and chest, making each sip feel clean and lively. Bingdao teas are known for their sweetness, and this one expresses that character beautifully while still offering plenty of complexity.

Brewing Guide (Gongfu Style)

Use 5 grams of tea in a 90-100ml gaiwan or teapot. Heat your water to about 204°F (96°C). Start with a quick rinse of the leaves.

Steep the first infusion for 8–10 seconds. For the next several infusions, shorten the steeping time to around 2 seconds. After about the 10th infusion, begin adding a few seconds to each brew.

If you want to draw out a little more flavor in the later infusions, try filling the gaiwan only halfway with water. With careful brewing, this tea can easily produce 20 infusions, making it a wonderful choice for long tea sessions, after-meal tea, or sharing with friends.

Because of its delicate balance, try not to oversteep it. If brewed too long, the tea can become slightly overly floral and a bit drier in texture. Keeping the infusions short allows the sweetness, texture, and layered flavors to really shine.

If you enjoy a sweeter style of raw puerh that still offers satisfying depth, texture, and complexity, this Bingdao tea is a beautiful one to spend time with.