2024 BingDao Mi Jing Raw Puerh - Limited Time

Bingdao Mi Jing is one of the most well-known subregions of the Bingdao area in Yunnan Province, famous for producing high-quality puerh tea. Teas from Bingdao are prized for their balanced flavor profiles, smooth textures, and the characteristic sweetness that has earned this region its sterling reputation. While Bingdao itself encompasses several villages, including Laozhai, Nanpo, Bawai, Nuowu, and Dijie, Mi Jing refers to a particular area or selection within this region. Bingdao Mi Jing, in particular, is known for its well-rounded bitterness and floral complexity, often making it a benchmark for premium raw puerh.

This 2024 Bingdao Mi Jing Raw Puerh comes from a 600-year-old ancient tree grown at a high elevation of 1600 meters. On paper, this tea checks all the boxes for a premium raw puerh: ancient tree material, high elevation, and ideal growing conditions. However, after tasting so many amazing super premium raw puerh teas during our most recent trip, we found that this tea didn’t quite meet the lofty expectations we had for a top-tier puerh. While still an excellent tea, its sweetness and mouthfeel didn’t reach the level we would expect for a super-premium offering. This is why we will only offer this tea for a limited time at a discount. 

That said, this is a solid raw puerh if you’re looking for something above average in quality. It has a strong, well-rounded flavor profile with a baked pear aroma, a refreshing medium body, and a floral jasmine/orchid aftertaste. The bitterness is balanced and never overwhelming, making it easy to drink and versatile. In fact, this tea’s floral profile and subtle bitterness make it an excellent pairing for hearty or rich meals, as it cuts through greasiness and complements the flavors of the food. It’s also a great choice for hosting guests when you want to serve a Chinese tea that leaves a lasting impression.

To brew this tea gongfu style, use 5 grams of tea leaves in a 90ml gaiwan. Heat your water to 195°F (90°C). Start with a quick rinse of the leaves, then steep the first infusion for 10 seconds. For subsequent infusions, reduce the steeping time to just 2 seconds. After the 10th infusion, start steeping a couple seconds longer each time. If you want to extract more flavor in later brews, only fill the gaiwan halfway up with water when brewing. This tea’s quality allows it to produce 23-25 infusions, making it a great choice for extended tea sessions during meals or gatherings.

This 2024 Bingdao Mi Jing Raw Puerh is a good option for those looking to experience what a solid raw puerh should taste like. It’s particularly well-suited for new puerh drinkers exploring the category or seasoned tea drinkers who want a dependable and impressive tea to serve at their next dinner party.

Notes: Baked Pear, Jasmine, Orchid