Bingdao Laozhai Black Tea

A beautifully layered Yunnan black tea with golden honey sweetness, delicate florals, and an exceptionally silky, velvety texture.

When tea drinkers hear the name Bingdao Laozhai (冰岛老寨), they usually think of raw Puerh. Located in Mengku Town, Shuangjiang County, Lincang, southwestern Yunnan, Bingdao Laozhai is one of China's most sought-after tea villages, celebrated for its historic tea gardens, old Mengku Large-Leaf tea trees, and distinctive rock-sugar sweetness and fragrance.

But here's something particularly interesting: this is Bingdao Laozhai tea processed as black tea rather than raw Puerh.

Bingdao Laozhai is the original village among the five villages commonly associated with Bingdao tea. As demand for Bingdao tea grew, the name expanded to include four neighboring villages, but the original village remains especially prized and the quality is a league of its own. With its limited tea-growing area and old-tree heritage, authentic Bingdao Laozhai tea is among the most expensive and sought-after teas in Yunnan. The broader Bingdao village area is home to thousands of old tea trees, including trees more than 100 years old.

Most people know Bingdao for its famous raw Puerh and its signature rock sugar sweetness. When the same tea-growing origin is expressed through black tea processing, however, that sweetness takes on a different character. Instead of the familiar deep, malty, chocolate-like profile often associated with black tea, this tea reveals a beautiful golden honey-like sweetness with layers of delicate blossom aroma and subtle fruit notes.

The first thing you'll notice is the inviting aroma of juicy nectarine, cocoa, orange blossom, and honey.

The tea is silky and exceptionally full-textured, coating the tongue with a thick, velvety mouthfeel. Rather than tasting heavy or overly dark, it unfolds with a prounounced golden honey sweetness, soft orange blossom florals, hints of stonefruit, and a delicate buttery shortbread pastry note.

As you swallow, a sweet floral honey aftertaste lingers in the mouth. Each sip brings a lovely contrast between its substantial texture and its light, colorful flavor profile. It's a black tea that feels both satisfying and elegant, with plenty of complexity without becoming overpowering or overly dark.

What makes this tea especially fascinating is how its sweetness reflects the character Bingdao is famous for. The renowned rock sugar sweetness of Bingdao raw Puerh takes on a golden honey-like expression here, offering a different way to experience this celebrated tea origin.

How We Recommend Brewing It Gongfu Style

We recommend using a small gaiwan or teapot to explore its layers of fragrance, sweetness, and texture.

• Tea: 5g

• Vessel: 90–100ml gaiwan or teapot

• Water: 200°F (93°C)

• Rinse: Quickly rinse the leaves before brewing

• First infusion: 30–35 seconds

• Second infusion: 15 seconds

• Subsequent infusions: Add 2–5 seconds each time

This tea can deliver at least 6-8 satisfying infusions , making every session an opportunity to discover another layer of its character.

Notes: Golden Honey, Orange Blossom, Shortbread Cookie, Necturine, Hint of Cocoa