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2008 Yiwu Pu-Erh Bing

$75.00

2008 Yiwu Pu-Erh Bing

  • 漢字 易武古樹茶

    origin Yiwu, Yunnan

    craft pressed

    flavor notes walnut, plum

    漢字 易武古樹茶

    origin Yiwu, Yunnan

    craft pressed

    flavor notes walnut, plum

    Acquired on our 2013 sourcing trip, our 2008 Yiwu 'Bing Cha' - or pressed tea - comes from the Yiwu township in southeast Yunnan province. Aged in the "Shou", cooked style, this pu-erh has already settled into a rich and versatile flavor profile.

    Upon first rinse, the aroma hints at notes of brown sugar and roasted nuts. The first infusion delivers on the promise, with the nutty notes focusing in on a fine line between almonds and walnuts. Following the nut flavors comes layers of sweetness and a bright elegant finish.

    Regardless of its somewhat young age, this Yiwu has a wide range of brewing possibilities. A one minute steep time yields a crisp, nutty infusion, while extending the time to three minutes produces a much more robust and smooth mouth feel with a thicker and sweeter finish.

    The pressed packaging of 'Bing Cha' is designed to encourage aging, and like a good year of a vintage wine, you'll want to age this one at home, saving it for special occasions. We're definitely keeping one of these for ourselves to watch its flavor mature over the years.

    Stand not included.

  • Brewing Guide

    To brew, you'll first need to separate the amount you'll be using from the cake. We recommend the tea pick in our accessories section. Begin by opening the cake from the side, then move the pick back and forth until you're able to flake a piece off, but do not break it into smaller pieces. Although different sizes will flake off, we recommend coming as close to 4 grams as possible.

    A 5 second rinse of boiling water will loosen the leaves and prepare them for the first infusion. We recommend shorter infusions of about 1 minute with boiling water for crisper nuttier infusions. For a more robust and sweet brew, extend your steeping time to 3 minutes.

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