D-CN-009

Bingdao Pu-erh

冰岛普洱

High-end sweet raw sheng, from Yunnan, China.

Dark tea (post-fermented)

Bingdao Pu-erh is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: sugar cane, cooling menthol, orchid, peach, honeycomb. Centred around an ancient Dai ethnic hamlet in Lincang, Bingdao teas rose to extraordinary market prominence in the early 2000s. Renowned for its crystal-clear liquor, cooling sensation in the throat, and profound rock-sugar sweetness.

Also known as Bingdao Gushu and Island of Ice Pu-erh.

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The profile

Taste, 0 to 5

sweetness5bitterness1astringency1umami2brightness2body4smoothness5aroma intensity5finish length5

Flavour families, 0 to 5

floral4fruity3vegetal1marine0nutty0toasty0malty0honey5spicy1woody1earthy1smoky0creamy1citrus0stone fruit3tropical1cocoa0caramel0

Facts

Origin: Yunnan, China
Plant: Camellia sinensis var. assamica, Mengku big-leaf
Harvest: early spring
Elevation: high
Oxidation: 0 to 10%
Roast: unroasted
Leaf: compressed
Price band: luxury
Availability: rare
Ageing: made for ageing
Forgiving to brew: 4 of 5
L-theanine: high

Made by: plucking, then withering, then pan-firing, then sun-drying, then steaming, then compressing.

Caffeine

A cup of Bingdao Pu-erh carries a typical estimate of 50 mg of caffeine, within a range of 35 to 65 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	88 to 93 °C	2 min, 3 min, 4 min
Gongfu, 100 ml	6 g	90 to 95 °C	Rinse, then 10 s, 15 s, 20 s, 25 s, 35 s, 50 s
Cold brew, 250 ml	2.5 g	Fridge	8 to 12 hours

Up to 12 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
meditation
midday
relaxing
social

Pairs with fruit and pastry. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.