2019 BingDao “Golden Pig” Raw Puerh

This past year has been an incredible one for Leo when it comes to discovering outstanding Bingdao raw puerh, and this 2019 Bingdao “Golden Pig” Raw Puerh (also known as the 2019 Bingdao Golden Pig Raw Puerh) is a perfect example of why.

Pressed into a cake, this tea starts off with an excellent mouthfeel right from the first infusion. The flavor in the beginning is on the lighter side, but there’s a refreshing floral-herbal note that immediately stands out. By the second infusion, the tea takes on a much stronger character—this is when the sweet grass jelly flavor really shines. It’s sweet, herbal, with a silky mouthfeel, just like the classic and beloved Asian dessert, grass jelly!

One of the most satisfying aspects of this tea is its aftertaste. The sweetness lingers for a long time, and the tea has a thick silky texture that coats the mouth and throat while leaving behind a pleasant cooling effect in the chest. Everything from the mouthfeel to the flavor to the aftertaste feels incredibly balanced, refreshing, and satisfying.

This tea is enjoyable on its own, but it truly excels as a post-meal tea. The natural sweetness and refreshing herbal notes make it an excellent palate cleanser, and if you happen to skip dessert, this tea can more than make up for it. While we’ve tried many Bingdao teas, each one with its own distinct profile, this one stands out for its quality and uniqueness.  

Bingdao, located in Yunnan’s Lincang region, is one of the most sought-after puerh-producing areas. The region is famous for its distinctive tea profile— a perfect balance of light bitterness and deep, lingering sweetness. The combination of high altitude, misty climate, and ancient tea trees results in puerh  with a rich, mellow body and an unmistakable cooling sensation that tea lovers seek out.

How to Brew (Gongfu Style):

Use 4.5-5g of tea leaves, a 90ml gaiwan and 205°F (96°C) water.

1. Give the tea leaves a quick rinse before brewing.

2. For the first infusion, steep for 10-12 seconds to let the leaves open up. The flavor will be more delicate, but the incredible mouthfeel will already be noticeable.

3. For subsequent infusions, steep for 1-2 seconds per infusion. From the second infusion onward, both the flavor and color will become more pronounced. Even if over-brewed, this tea doesn’t turn excessively dry, although the astringency becomes more pronounced. 

4. After the 10th infusion, start steeping for 1-2 seconds longer than the previous infusion.

This tea easily makes 26-28 infusions, making it a great tea to share or for leisurely tea sessions. If you want a stronger brew in later steeps, only fill half the gaiwan with water and extend the steeping time.

This 2019 Bingdao Grass Jelly Raw Puerh is a truly unique find, one that offers a thick, textured body, a refreshing sweetness, and a cooling aftertaste that lingers long after each sip. Whether you drink it alone or after a hearty meal, its a tea that heals to your soul and will leave a lasting impression.