2011 Bingdao

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Not just from the same producer, but also from the same collector as our beloved 2013 Bingdao of yore, this tea and its younger sibling come to us as a pair of high quality Sheng Pu’er that have taken their first steps on the journey of aging. Bingdao is an area in Lincang that rose to fame in the mid-2000s after being blended into the first batch of the 2005 Mu Shu Cha from the Shuangjiang Mengku Rongshi factory. Nowadays, many consider Bingdao to have dethroned Yiwu as the queen of Pu’er tea, sitting side by side with the king, Lao Banzhang.

Opening the gaiwan after a quick rinse, glistening leaves greet the drinker with a fragrance of sweet wood and dried fruits, beckoning to douse them in water anew and savor their nourishing soup. From the first sip, a mellow sweetness fills the mouth, coupled with a velvety sensation as its viscous liquor slowly coats the entire oral cavity. But even when pushed, this tea remains gentle. Only the slightest hint of bitterness reminiscent of citrus peel emerges later in the session, bringing along with it a playful dryness on the tip of the tongue. The last remnants of youth are uncovered in the shape of fresh green peas after swallowing the tea. While its flavors are subtle and nuanced, it does not hold back when it comes to making its presence felt. But even here, it’s not upfront and uninhibited. It’s a slow burn that builds up over the course of the entire session. Take your time and contemplate the experience. A layered tea with a gentle soul, inviting you to a nuanced conversation. Bingdao 2012’s bookish and introverted older sibling.