2020 Aged Bingdao Laozhai Ancient Tree Pu Erh Tea

This exquisite raw Pu-erh captures the very soul of Yunnan’s Lincang region, harvested from the legendary ancient tea forests of Bingdao Laozhai during the 2020 spring season. Sourced exclusively from centuries-old ancient trees (Gushu), the leaves were carefully crafted to preserve their raw essence, allowing the tea to undergo a transformative aging process over the last six years. This vintage represents the absolute pinnacle of Bingdao terroir—where high-altitude mists, mineral-rich soil, and pristine ecology manifest in every single leaf.

After six years of careful natural maturation, the tea’s initial youthful intensity has mellowed into a sophisticated and profound character. The tightly compressed leaves unfurl with grace during brewing, yielding a brilliant, luminous golden-amber liquor. The aromatic profile is complex and layered—opening with notes of wild mountain honey and elegant orchids, transitioning into subtle hints of dried stone fruit and that quintessential, cooling "Rock Sugar" sweetness (Bing Tang Tian) that Bingdao is world-renowned for. The mouthfeel is thick, smooth, and incredibly balanced, delivering a potent, meditative Cha Qi (tea energy) that resonates deep within, accompanied by a long, lingering sweet aftertaste that resonates in the throat for hours.

Brewing Guide:

Teaware: Porcelain gaiwan or Yixing purple clay teapot (recommended for its ability to soften the tea's texture).

Water Temperature: 95-100°C (203-212°F).

Amount: 5-7g per 150ml.

Rinse: 1 quick rinse to awaken the aged leaves.

Steeping Time:

First & Second infusions: 10-15 seconds.

Subsequent infusions: Gradually increase by 5-10 seconds.

This tea is remarkably resilient and easily yields 15+ infusions, with the sweetness and complexity deepening with each steeping.

Storage Tips:

Store in a clean, well-ventilated, and odor-proof container away from direct sunlight, humidity, and strong scents.

Natural room temperature storage in a stable environment is essential for the tea to continue its beneficial slow-aging process.

Periodically monitor to ensure the environment remains stable, allowing the tea to develop even deeper complexity over the coming years.