{"product_id":"2024-bingdao-pojiao-white","title":"2024 Bingdao Pojiao White Tea","description":"\u003ch1\u003e2025 Bingdao Pojiao White\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e冰岛坡脚月光白\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis tea comes from \u003cstrong\u003ePojiao (坡脚)\u003c\/strong\u003e, a more specific growing area associated with the historic Bingdao tea region in Mengku, Yunnan.\u003c\/p\u003e\n\u003cp\u003eBingdao is one of the most famous tea-producing areas in China, especially for raw puerh. The region is known for teas with a remarkably smooth texture, restrained bitterness, and a distinctive lingering sweetness often described in Chinese as \u003cstrong\u003e冰糖甜 — rock-sugar sweetness\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eBecause Bingdao tea can be extremely expensive, sourcing here requires more than simply trusting a name on a wrapper.\u003c\/p\u003e\n\u003cp\u003eLeo traveled to Bingdao personally in \u003cstrong\u003eApril 2025\u003c\/strong\u003e, then returned again in \u003cstrong\u003eMarch 2026\u003c\/strong\u003e, tasting teas from different producers and growing areas throughout the region.\u003c\/p\u003e\n\u003cp\u003eWhen a place becomes this famous, authenticity becomes increasingly difficult to judge from the outside. For us, the best way to understand what we are buying is to go there ourselves, meet the producers, compare teas side by side, and taste directly at the source.\u003c\/p\u003e\n\u003cp\u003eThat search is what led us to this Pojiao Moonlight White.\u003c\/p\u003e\n\u003cp\u003eWhat makes this tea especially unusual is the material itself.\u003c\/p\u003e\n\u003cp\u003eIn Bingdao, high-quality spring-picked leaves are generally much more valuable when processed into raw puerh. Producers usually have very little incentive to take desirable spring material and turn it into white tea instead.\u003c\/p\u003e\n\u003cp\u003eThat is why we consider this cake such a special find.\u003c\/p\u003e\n\u003cp\u003eYou still get the recognizable \u003cstrong\u003eBingdao rock-sugar sweetness\u003c\/strong\u003e, but expressed through Moonlight White processing rather than raw puerh.\u003c\/p\u003e\n\u003cp\u003eThe result is softer, smoother, and immediately approachable.\u003c\/p\u003e\n\u003cp\u003eThe liquor has a silky, rounded texture with very little astringency. As the leaves open, the sweetness becomes increasingly clear, leaving a clean, lingering sensation in the mouth that reminds us of crystalline rock sugar.\u003c\/p\u003e\n\u003cp\u003eIt is also an unusually forgiving tea.\u003c\/p\u003e\n\u003cp\u003eYou can brew it aggressively, extend the steeping time, or even boil the leaves, and it continues to remain smooth and sweet rather than becoming harsh.\u003c\/p\u003e\n\u003cp\u003eThe tea was harvested on \u003cstrong\u003eApril 18, 2025\u003c\/strong\u003e, then rested for one full year before being pressed into 200g cakes on \u003cstrong\u003eApril 18, 2026\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThat resting period gives the tea time to settle and develop before pressing, while still preserving the freshness and sweetness of the spring material.\u003c\/p\u003e\n\u003ch2\u003eHow to Brew\u003c\/h2\u003e\n\u003ch3\u003eGongfu Style\u003c\/h3\u003e\n\u003cp\u003eUse \u003cstrong\u003e5–6g per 100ml\u003c\/strong\u003e of water.\u003c\/p\u003e\n\u003cp\u003eWater temperature: \u003cstrong\u003e195–205°F \/ 90–96°C\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlways rinse the tea first.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBecause this is a compressed cake, the rinse helps loosen the leaves and prepares them for the first full infusion.\u003c\/p\u003e\n\u003cp\u003eFor the \u003cstrong\u003efirst infusion, steep for approximately 45 seconds\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis longer opening infusion is important. It gives the compressed leaves enough time to open and allows the tea's full flavor to emerge.\u003c\/p\u003e\n\u003cp\u003eAfter that first steep, shorten the infusion time dramatically.\u003c\/p\u003e\n\u003cp\u003eFor the following rounds, brew for approximately \u003cstrong\u003e1–15 seconds\u003c\/strong\u003e, adjusting according to taste.\u003c\/p\u003e\n\u003cp\u003eAs the leaves begin to weaken later in the session, gradually increase the steeping time.\u003c\/p\u003e\n\u003cp\u003eThis tea is extremely forgiving, so don't be afraid to experiment with hotter water or longer infusions.\u003c\/p\u003e\n\u003ch2\u003eAfter 8–10 Infusions: Boil the Leaves\u003c\/h2\u003e\n\u003cp\u003eAfter approximately \u003cstrong\u003e8–10 gongfu infusions\u003c\/strong\u003e, don't throw the leaves away.\u003c\/p\u003e\n\u003cp\u003eTransfer them into a \u003cstrong\u003eglass pot\u003c\/strong\u003e, add fresh water, and bring them to a gentle boil.\u003c\/p\u003e\n\u003cp\u003eThis is one of our favorite parts of the tea.\u003c\/p\u003e\n\u003cp\u003eBoiling draws out even more sweetness, body, and flavor from the leaves. The character becomes richer and fuller, while still maintaining the smooth texture that makes this tea so enjoyable.\u003c\/p\u003e\n\u003cp\u003eEven under sustained heat, the tea develops very little astringency.\u003c\/p\u003e\n\u003cp\u003eYou can refill the pot with fresh water and continue boiling the leaves for additional rounds.\u003c\/p\u003e\n\u003cp\u003eA long gongfu session followed by boiling allows you to experience everything this Pojiao material has to offer—from the soft sweetness of the first cups to the deeper, richer flavor hidden inside the leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e April 18, 2025\u003cbr\u003e\u003cstrong\u003ePressed:\u003c\/strong\u003e April 18, 2026\u003cbr\u003e\u003cstrong\u003eCake Size:\u003c\/strong\u003e 200g\u003cbr\u003e\u003cstrong\u003eTea Type:\u003c\/strong\u003e Moonlight White Tea (月光白)\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Pojiao (坡脚), Bingdao (冰岛), Mengku, Yunnan\u003c\/p\u003e","brand":"Tea and Whisk","offers":[{"title":"2 Oz Sample","offer_id":50224188391667,"sku":null,"price":22.5,"currency_code":"USD","in_stock":true},{"title":"Half Cake (100g \/ 3.57oz)","offer_id":50224188489971,"sku":null,"price":33.75,"currency_code":"USD","in_stock":true},{"title":"Full Cake (200g \/ 7.14oz)","offer_id":50224188522739,"sku":null,"price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0268\/9486\/0322\/files\/rn-image_picker_lib_temp_aaba9309-94a4-4b35-a581-b5389f8380a8.jpg?v=1786125389","url":"https:\/\/teaandwhisk.com\/products\/2024-bingdao-pojiao-white","provider":"Tea and Whisk","version":"1.0","type":"link"}