Title: "Bingdao Shencha"
Translation: "Sheng of Bindao"
Whale. 冰岛生茶 pinyin bīngdǎo shēngchá.
Date of manufacture: spring 2016.
Claimed weight: 200 grams.
Production: "Tea Line" .
Origin: Bingdao Village (冰岛村, bīngdǎocūn), Shuangjiang Lahu Wa Bulan Dai Autonomous County (双江拉祜族佤族布朗族傣族自治县, shuāngjiāng lāhùzúwǎzú bùlǎng zúdǎizú zìzhìxiàn), Lincang City District (临沧市, líncāng shì), Yunnan Province (云南省, yúnnán shěng), China.
The Bindao tea region is home to centuries-old trees. It is located at altitudes up to 2,300 m above sea level and is slightly north of other pu-erh regions. Research shows that mountain tea has a higher concentration of nutrients in the leaf. Due to the combination of altitude, tropical climate, terroir and agriculture, Bindao pu-erh is considered the best in all of Lincang.
Appearance, aroma and taste
The raw material is large-leaved, with a significant portion of hairy buds. The aroma will appeal to those who like to distinguish the subtleties of the bouquet. The infusion is clean, light amber, with a shine on the surface. Sheng has special taste characteristics. The highland provides the infusion with a thin body, that is, a feeling of lightness of the liquid on the tongue, as well as a long, persistent aftertaste.
Sheng puer from Bindao 2016 from Tea Line is produced in a limited edition and is an excellent example for the collection of a connoisseur of good tea.
First published 20.05.2017.
Copyright © Chaline.Ru
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Name in Chinese
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冰岛生茶 |
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Pinyin
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bīngdǎo shēngchá |
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Translation
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Sheng from Bindao |
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Country
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China |
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District
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Lincang |
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Provinces
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Yunnan (云南) |
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Habitat
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Биндао (冰岛) |
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Manufacturer
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Чайная Линия |
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Raw material production date
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2016 |
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Year of pressing
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2016 |
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Pressing form
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Bing Cha (Cake Tea) |
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Declared weight, g
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200 |
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Type of tea raw material
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Large trees (100-300 years) |
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Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
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