2025 BingDao Laozhai Old Village Raw Puerh

Bingdao is one of Yunnan's most famous raw puerh regions, but the name can be confusing. The famous Bingdao Five Villages include Bingdao Laozhai, Dijie, Nanpo, Bawai, and Nuowu. Historically, however, “Bingdao tea” specifically referred to Bingdao Laozhai—the original old village, while the usage of Bingdao to refer to the other 4 villages are relatively recent due to growing demand. 

Laozhai is also where the region's most famous character comes from: 冰糖甜 (rock-sugar sweetness) where a returning sweetness spreads through the mouth after each sip, followed by cooling and a long finish.

Genuine Laozhai, Without the Spring Premium

Bingdao Laozhai is extremely small, and truly desirable material is scarce. Early-spring harvests are especially prized, but prices can become difficult to justify.

That's why this tea was sourced as a summer harvest—a more approachable way to experience genuine Bingdao Laozhai.

Summer tea doesn't have the same concentration as premium spring material. The warmer, wetter season produces faster-growing leaves that are more abundant and less sought-after. But the important part is: It's still Bingdao Laozhai. The same village, the same environment, and the same tea plants.

During the 2026 sourcing trip, all five Bingdao villages were visited, but Bingdao Laozhai was the only Bingdao tea that was worth bring home. Even this summer pick Bingdao Laozhai sheng puerh outperformed the best sping-picked Bingdao from the surrounding 4 villages. This particular tea comes from Teahouse #23, one of four producers Leo sourced from in Laozhai this year. 

Sweet, Refreshing & Layered

The tea opens with rock-sugar sweetness, soft cherry-blossom-like florals, and subtle, clean minerality. The tea has good body and thickness while remaining silky and refreshing. After swallowing, the sweetness spreads along the sides of the mouth and lingers, followed by a gentle cooling sensation in the throat and an extremely subtle sweet herbal note reminiscent of shiso.

Sweet, floral, mineral, and cooling, with a quiet complexity that reveals a new layer with each steep. 

For anyone who wants to experience genuine Bingdao Laozhai without paying the extreme premium attached to early-spring material, this is a great opportunity.

Gongfu Brewing

• Tea: 6–7g

• Vessel: 90–100ml gaiwan or teapot

• Water: 200°F / 91°C

• Rinse: Quick rinse

• First infusion: 6–10 seconds

• Following infusions: 1–2 seconds

• After ~10 infusions: Gradually increase steeping time

For later infusions, try filling the gaiwan only halfway to draw out more flavor.

With careful brewing, this tea can produce around 20 infusions—perfect for a long gongfu session or sharing with friends.