We're obsessed with Bingdao, only because of the superior quality!
Made of Spring Bing Dao old tree old leaf material, suitable for cooked Puerh and aging. This lot of 1998 material was a bet lost by a multi generations Puerh grower/maker, at a friendly tea competition between two good friends, both are obsessed with tea hunting.
After more than 20 years of aging, it is very smooth, very thick like a fine red wine. There isn't any off putting smell or taste that are common for cooked Puerh teas. Taste of the wild forest! A long lasting Puerh that can going for 15 steeping or more.
If you're into cooked Puerh, you wouldn't want to miss this one, super sweet, smooth, elegant, comforting, none of the off smell and musky compost aroma. Extremely well made cook Puerh! A wonderful after dinner aged Brandy! An effective digestive aid!
Divided from a 250 g brick.
Recommended water for this tea: very good quality filtered water, ie reverse osmosis filtered water. Spring water suppresses the fragrance quite a bit. Tap water is prohibited!