“Friday June 10, 2011 1st Steep of the Day Opened a Vintage 2003 Pu-er from Tao Of Tea Steeped 2 Pots of the OLD TREE Pu-er The Dry Leaves are LARGE FULL LEAF TEA The Dry Smell Is Earthy and...” Read full tasting note
100% Organic
2003 ‘Nuevo’ (Bing Cha)
Bing Cha Selections
Origin: Southern Yunnan, China
Introduction: Made from old growth, wild tea trees of Jing Mai mountain in Southern Yunnan. Many of these tea trees are several hundred years old. Comprised mainly of the mature, full leaves (some with silvery down hair) leaves that are sun-withered, hand-kneaded, wood fired-wok-roasted, steamed and then shaped into round cakes. The leaves are more oxidized than our ‘Raw’ beencha. The shaping of the cakes is done by packing the steamed leaves into cloth bags and placing them under a stone mold. The tea makers then stand on these molds, applying their weight and a rotational force to provide a round shape. Nuevo is ready to be drunk and enjoyed. Clay jars are ideal for storage, as they allow the leaves to ‘breathe’ and mature.
Size: 7.5 inch diameter
Weight: 357 grams
Servings per cake: 60
Flavor Profile: Bittersweet, lingering aftertaste.
Ingredients: 100% Organic Puer Tea Leaves
Certified Organic by: Quality Assurance International (QAI)
Brewing Suggestions
Water Temp 180’ F
Quantity of Leaf (2 tsp / 8oz water)
Steep Time 2-3 (minutes) Infusions
Younger, greener pu-ers require a steeping method similar to other Chinese green teas using slightly cooler water and shorter infusions to avoid bitterness. We recommend infusing two teaspoon of leaf per 8 ounces to 180 F water for 3 minutes. Raw Beencha should provide at least 3 to 4 good infusions. In the case of pressed pu-er, it is also helpful to gently separate the individual leaves from the brick
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