This expertly aged Bingdao old tree cake from the renowned firm Ying Kee Tea House was pressed in 2010. Before that, the source material (Mao Cha) spent 3 years aging a few kilometers from the harvest site. After pressing, the cakes were transported to Hong Kong, where they have been aging since then under the supervision of an experienced tea master. Aging in Hong Kong was reflected not only in the speed of aging, but especially in the taste of the tea. More
This expertly aged Bingdao old tree cake from the renowned firm Ying Kee Tea House was pressed in 2010. Before that, the source material (Mao Cha) spent 3 years aging a few kilometers from the harvest site. After pressing, the cakes were transported to Hong Kong, where they have been aging since then under the supervision of an experienced tea master. Aging in Hong Kong was reflected not only in the speed of aging, but especially in the taste of the tea.
Made entirely from Spring harvested tea leaves, Bing Dao Lao Zhai (Old Village) is one of the two villages called "Bing Dao". There is Bing Dao Xin Zhai (New Village) as well, which is the more famous of the two villages in the same area. Bing Dao Lao Zhai trees range in age from 100-300 years old. If you want to drink Bing Dao tea from spring harvest and from old trees, then this is an excellent choice! Hong Kong storage made this Sheng Cha taste like a brandy. This tea is very interesting in the mouth and is at once subtle and powerful. It' has a strong cha qi and a powerful pungent mouth-feeling that will stay with you long after your session has ended. There is is bitterness and astringency but it's never center stage and adds to the complexity of this tea. One of the most difficult to describe raw pu-erhs we offer.
