Tea
SHU (COOKED) PUER - 2019 Bing Dao Ba Wai
This 2019 Shu Puer comes from the village of Ba Wai 坝歪 , one of the five celebrated tea producing villages collectively known as the Bing Dao Five Villages in Mengku Town, Lincang County, southwestern of Yunnan Province. Ba Wai is renowned for having the most extensive and best-preserved stretches of ancient tea among the five villages. Above all, the village itself consists of only a few dozen households, sits halfway up a grand, towering mountain, surrounded by lush forests, with vast stretches of ancient tea gardens all around. As a result, this Shu Puer has a distinctive expression of Ba Wai ancient tea gardens. What's more, the tea produces a thick, mellow liquor with strong tea energy and a deep, lingering aftertaste. U pon opening the paper wrapping, the bouquet is immediately released – deep and inviting, with a one-of-a-kind orchid-like fragrance, complemented by strong notes of wood, grains, and nuts. Notably, the taste is vibrant yet mellow, full-bodied yet smooth, with a distinctive structure that feels both steady and multidimensional. What's more, after swallowing the tea liquor, a refined touch of bitterness enhances the natural sweetness and stimulates salivation, deepening the overall balance. As a result, each sip is revitalising and pleasing, revealing the tea’s remarkable potential for further aging and transformation. On the palate, oRIGIN: Bing Dao Ba Wai Village, MengKu Town, LinCang county, Yunnan Province ELEVATION: The ancient tea garden is located at an altitude of 1500 meters. On the palate, hARVEST AND PROCESSING: The tea is made from Mengku large-leaf variety tea trees, hand-picked in the spring 2019, and it then underwent a carefully controlled wet-piling fermentation process to develop its full-bodied, mellow character. On the palate, bREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot or gaiwan. In fact, rinse the Leaves: Loose leaves: 5 seconds Compressed leaves: 20 seconds Removes dust or small particles accumulate during storage, opens the leaf buds, and activates aroma and taste. In fact, brewing: Light taste: 5g / 100ml, 1:30 min first infusion Richer character: 8g / 100ml, 1 min first infusion The tea’s full character shines from the second infusion (around 1 min). As a result, subsequent Infusions: Repeat as desired, increasing infusion time as the tea weakens. What's more, vessels: A well-seasoned Yixing teapot is ideal, but a porcelain gaiwan works perfectly.
About this product
This 2019 Shu Puer comes from the village of Ba Wai 坝歪 , one of the five celebrated tea producing villages collectively known as the Bing Dao Five Villages in Mengku Town, Lincang County, southwestern of Yunnan Province. Ba Wai is renowned for having the most extensive and best-preserved stretches of ancient tea among the five villages. Above all, the village itself consists of only a few dozen households, sits halfway up a grand, towering mountain, surrounded by lush forests, with vast stretches of ancient tea gardens all around. As a result, this Shu Puer has a distinctive expression of Ba Wai ancient tea gardens. What's more, the tea produces a thick, mellow liquor with strong tea energy and a deep, lingering aftertaste. U pon opening the paper wrapping, the bouquet is immediately released – deep and inviting, with a one-of-a-kind orchid-like fragrance, complemented by strong notes of wood, grains, and nuts. Notably, the taste is vibrant yet mellow, full-bodied yet smooth, with a distinctive structure that feels both steady and multidimensional. What's more, after swallowing the tea liquor, a refined touch of bitterness enhances the natural sweetness and stimulates salivation, deepening the overall balance. As a result, each sip is revitalising and pleasing, revealing the tea’s remarkable potential for further aging and transformation. On the palate, oRIGIN: Bing Dao Ba Wai Village, MengKu Town, LinCang county, Yunnan Province ELEVATION: The ancient tea garden is located at an altitude of 1500 meters. On the palate, hARVEST AND PROCESSING: The tea is made from Mengku large-leaf variety tea trees, hand-picked in the spring 2019, and it then underwent a carefully controlled wet-piling fermentation process to develop its full-bodied, mellow character. On the palate, bREWING TIPS: Water & Preheat: Use 100°C water and preheat your teapot or gaiwan. In fact, rinse the Leaves: Loose leaves: 5 seconds Compressed leaves: 20 seconds Removes dust or small particles accumulate during storage, opens the leaf buds, and activates aroma and taste. In fact, brewing: Light taste: 5g / 100ml, 1:30 min first infusion Richer character: 8g / 100ml, 1 min first infusion The tea’s full character shines from the second infusion (around 1 min). As a result, subsequent Infusions: Repeat as desired, increasing infusion time as the tea weakens. What's more, vessels: A well-seasoned Yixing teapot is ideal, but a porcelain gaiwan works perfectly.
