SHENG (RAW) PUER - 2010 Bing Dao Di Jie Village Big Trees

This is a middle-aged Raw Pu'er tea is from Di Jie village.  The dry tea leaves feature plump, robust strips that are uniform and elegant, with silvery-red buds and dark strips.  The tea has a clean, uplifting, and long-lasting aroma with floral and dry fruity notes. The liquor is a golden, bright orange, with a thick, smooth, and full-bodies texture.  It offers an overall warm sensation, and long-lasting sweetness. It is a tea that harmoniously combines fragrance, sweetness, mellowness, and richness, making it an excellent choice among Raw Puer teas for a comforting and enjoyable drink.

Di Jie village:  among the five villages of Bing Dao, Di Jie is the closest to Bind Dao Old Village. It takes only a 20-minute walk from the ancient tea gardens of Di Jie village to the ancient tea gardens of Bing Dao Old Village. Bing Dao Old Village is one of the most sought-after and prestigious teas in the world of Puer tea due to its ancient tea trees located at a high-altitude area with elevations ranging from 1,600 to 2,200 meters above sea level with a mild andhumid climate, with abundant rainfall and mist, creating ideal conditions for tea cultivation and exceptional flavour profile. Di Jie's ancient tea forest shares the similar terroir and the ancient tea trees are over 300 years old and grow in pristine forests rich with deadwood and humus-covered ground. 

We are very pleased to provide this middle-aged Raw Puer from Di Jie village with a very reasonable price point but enjoying the closest flavour to the Raw Puer that are from Bing Dao Old village which usually sold at one of the most expensive raw puer

ORIGIN: Di Jie Village, Bing Dao, Meng Ku Town, Lan Cang Prefecture, Yunnan Province

ELEVATION: around 1700m

HARVEST: April 2010

PLUCKING AND PROCESSING: 1 bud and 2 – 3 leaves were picked from Da Ye Zhong (Camellia sinensis assamica). The cake was stone compressed so that the cake is quite loose and very easy to break. This tea has been stored and aged in Yunnan. 

BREWING TIPS: 

Using boiling water.  

For a normal way of brewing, using 2g leaves for 100ml of water, brewing for about 2-3 minutes. 

For Gong Fu Tea brewing, using 8g for 150ml water, begin with a 20-30  seconds for the few brews, then increasing with each successive brew to your taste. 

Make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaves with boiling water very quickly to allow the tea leaves to loosen up and rehydrate before the 1st brew.