Seven Sons Shu Bingcha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cherry Wood, Mineral, Resin, Smooth, Tobacco
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Zmill1
Average preparation
205 °F / 96 °C 0 min, 30 sec 8 g 8 oz / 250 ml

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  • “Got a sample of this from the folks at the Mem Tea Imports tasting room in Somerville, MA. Beautiful leaf structure on the raw tea, clearly made from a higher grade, smaller leaf size and not...” Read full tasting note
    89

From In Pursuit of Tea

A black (shu) pu-erh from Yunnan, fermented and compressed into a traditional bingcha shape in 1999. An initial rinse of the leaves uncovers a mellow, dried apricot aroma; the flavor is lightly sweet and velvety, with a note of mint. Smooth and drinkable now, it will increase in complexity with age.

Tasting Notes: light, apricot, velvety
Year of Production: 1999

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1 Tasting Note

89
23 tasting notes

Got a sample of this from the folks at the Mem Tea Imports tasting room in Somerville, MA. Beautiful leaf structure on the raw tea, clearly made from a higher grade, smaller leaf size and not overly compressed. Raw tea has a light, classic Shu smell with an edge of incense which is a flavor I find pleasant in my Shu Puerh.

Rinsed 20s. Apricots, dry hay, incense, fragrant bamboo scents on the wet tea.

Mug steeping w/ a stainless, cup style infuser

25s/210’ – Relatively clear liquor, bordering on opaque. Beautiful Shu smell and flavor, clean, aromatic, slight incense flavor, Frankincense, heartwood, maybe even flavors of dried longan minus the high notes. S-M-O-O-T-H the mouthfeel is straight velvet, just superb really. This would be a GREAT tea to introduce someone to Shu. It has no WoDui still on it after 17 years.

20s/210’ – Stronger flavors going on here, opening up the leaves some. Aromas of Mushrooms, dark soil, slight camphor/menthol thing going on. Liquor is 2nd steep dark – you know what I’m talking about lol. Flavors are holding but also changing – incense aroma is background now, much less present, and deeper, savory flavors are pushing forward. Mushrooms, dark, dark fresh soil, slight wo-dui but not unpleasant, roasted something, still smooth but not sweet yet. Does have a pleasant cooling effect on the mouth although a bit drying.

Flavors: Cherry Wood, Mineral, Resin, Smooth, Tobacco

Preparation
205 °F / 96 °C 0 min, 30 sec 8 g 8 OZ / 250 ML

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