2025 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake

Made entirely from first-flush spring 2025 leaves picked in Bing Dao Lao Zhai (the “old village” south of Bingdao Lake, Mengku). Trees range from roughly 100–300 years old and grow at high elevation under clean, cool conditions. Pressed into compact 200 g cakes; 20 kg total. This is our most expensive Lincang production to date, and one of the most captivating. Why it’s special True Bing Dao Lao Zhai material (distinct from the better-known Xin Zhai), with the area’s signature cool, crystalline profile. Old-arbor leaf with a subtle-but-powerful character: the cha qi “creeps up,” then blooms. First-flush pick for purity, length, and a refined bitterness that supports complexity. Crafted for the long haul: clean processing and tight structure mean it’s built to age with grace and complexity. Tasting notes Aroma: alpine flowers, rock sugar, fresh bamboo, faint citrus peel. Liquor: pale gold, very clear; thick and elegant on the palate. Flavor: poised Bing Dao balance, cooling minty lift with sugarcane sweetness; measured bitterness and light astringency for structure; hints of white peach and sweet cereal in mid-steeps. Finish & feel: long, persistent hui-gan; pronounced shengjin (mouth-watering return); energetic cha qi that gathers as the session unfolds. Origin and processing Area: Bing Dao Lao Zhai , Mengku County, Lincang Elevation: high mountain zone around Bingdao Lake Trees: roughly 100–300 years , naturally grown Season: April 2025 first flush Craft: hand-picked • sun-withered • hand-rolled • sun-dried • traditionally pressed Format: 200 g per cake (5 cakes per bamboo-leaf tong) Total production: 20 kg Wrapper: design by Patrik Benedičič Brewing guide (Great water helps. Keep early steeps short to showcase the cool sweetness.) Gongfu (recommended) 6 g per 100 ml 98–100 °C Quick rinse, then 5 s • 8 s • 10 s • 12 s • 15 s, adding gradually for 10+ infusions If you prefer less bite, try 95–96 °C or shave 1–2 seconds off the first two pours. Western 3–4 g per 300 ml 95–98 °C for 2:00–2:30 2–3 infusions, add 20–30 s each round Grandpa style 1–1.2 g per 100 ml 90–95 °C, top up as you sip Cool, sugarcane-sweet cup with a tidy green snap Aging notes Early sessions show restrained bitterness and a very cooling, crystalline profile. With 3–10 years of clean storage, expect deeper honeyed sweetness, silkier texture, and even longer finish. Store in 50-65% RH and 70-90F, in an odor-free area, with minimal airflow. Pairing and occasions Perfect for quiet, focused sessions. Pairs well with neutral snacks, plain nuts, mild crackers, simple sponge cake, so the cool sweetness and length can shine. Excellent alongside other Mengku/Bingdao-area shengs to explore village-level nuance. In Summary Name: 2025 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake Region: Bing Dao Lao Zhai, Mengku, Lincang Prefecture Harvest: April 2025, first flush Net weight: 200 g per cake (5 cakes per tong) Total production: 20 kg (Just 100 cakes) Wrapper: Patrik Benedičič In short: a refined Bing Dao Lao Zhai sheng, cooling, crystalline, and quietly powerful, with the structure and purity to evolve beautifully over time. Wrapper is the same as our 2025 Yunnan Sourcing "Mo Lie Shan" Raw Pu-erh Tea Cake , but is differentiated by a hand-stamp in red ink with the characters 冰岛老寨 . Below are the previous releases of this tea under the Yunnan Sourcing Brand 2016 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh tea cake 2016 Yunnan Sourcing "Autumn Bing Dao Lao Zhai" Raw Pu-erh Tea Cake 2018 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake 2019 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake 2020 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake 2021 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake 2023 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake 2024 Yunnan Sourcing "Bing Dao Lao Zhai" Raw Pu-erh Tea Cake This tea has been tested in a certified laboratory and has passed the MRL limits for 404 pesticide residues as established by the EU Food and Safety commission. For more information about MRL testing and the EU Food and Safety commission click on this link .