2021 Spring Harvest Bingdao Ancient Tree Raw Pu-erh
Price range: €3.50 through €65.00
in Yunnan, one of China’s great provinces for Pu-erh tea, there is a small ancient village called Bingdao (which also means Iceland in Chinese).
Its name comes not from Iceland in Northern Europe, but from local tradition — often said to be linked to the cool, sweet water of the area.
When I first heard the name of this tea, I thought it was produced in Iceland. In fact, Bingdao Pu-erh has become one of the hottest names in Pu-erh tea in recent years. Once known mainly among connoisseurs, today even people who rarely drink Pu-erh recognize the name.
On my last trip to China, I saw my uncle preparing a beautifully packaged Bingdao Pu-erh cake as a gift for a client — even though he himself knew almost nothing about tea. That shows how famous this origin has become. It is now as visible in the Pu-erh tea world as IPA is in the beer world!
AROMA & CHARACTER
Among Bingdao Pu-erh, Ancient Tree Pu-erh is undoubtedly the most prized. The leaves are thick and robust, producing a liquor that is clean, refreshing, and with a lasting sweetness. The Bingdao growing area has long been left largely untouched by human interference. With an average altitude of around 1,600 meters, an annual temperature of about 18°C, volcanic soils, and a surrounding of pristine forests, the tea trees thrive in a pure environment, rich in minerals and vitality.
Although tea lovers often describe Bingdao Pu-erh as “sweet,” this sweetness is relative. Young raw Pu-erh usually carries a certain astringency — some enjoy that sharp edge, while others dislike it. Bingdao Pu-erh, however, is among the least astringent and most “sweet” of all Pu-erh teas. This sweetness comes mainly from its higher levels of soluble sugars and amino acids, combined with lower proportions of catechins and other bitter compounds.
That said, its sweetness is not as direct or bright as in a spring green tea or white tea. Instead, it is softer, more refined, and lingers in the throat with a pleasant returning sweetness (aftertaste). and mouthwatering sensation (sheng jin). Beyond its gentle sweetness, Bingdao Pu-erh is admired for its rich body, layered character, and impressive endurance across many infusions.
Pu-erh is truly a tea that grows more addictive the more you drink it. Bingdao, with its exceptional terroir — high-altitude misty mountains, fertile volcanic soils, and pristine forests — produces a tea that lets you taste the very essence of its land. Every cup feels not only like a sensory delight, but also a soothing experience for both body and mind.
Pu-erh tea is highly resistant to brewing; when prepared in a gaiwan, it can still yield flavor even after twenty infusions or more.
✨ Understanding Pu-erh Tea
Pu-erh tea is one of China’s most distinctive teas, originating from Yunnan Province, where tea trees have grown for thousands of years. What makes Pu-erh unique is its post-fermentation process — the tea continues to age and transform after production, developing deeper and smoother flavors over time.
There are two main types of Pu-erh: Raw (Sheng) Pu-erh and Ripe (Shou) Pu-erh.
-Raw Pu-erh is naturally aged, with a bright, lively taste and sometimes astringent edge when young.
-Ripe Pu-erh, on the other hand, goes through a careful microbial fermentation that accelerates the aging process, giving it its signature deep color and mellow taste.
🍂 Ripe Pu-erh (Shou Pu-erh)
Ripe Pu-erh was developed in the 1970s as a way to recreate the smooth character of naturally aged Pu-erh more quickly. During fermentation, tea leaves are piled, moistened, and allowed to gently ferment over several weeks under controlled humidity and temperature. This process brings out a dark, earthy sweetness and a rich, velvety texture.
The best ripe Pu-erh, especially those made from ancient tea trees, have an unmistakable depth: smooth, rounded, and calming — a tea that feels like warmth spreading through the body.
Unlike most teas that are enjoyed fresh, Pu-erh gains value and complexity with age, much like fine wine. Aged Pu-erh becomes softer, sweeter, and more harmonious, its earthy notes turning into gentle wood, cocoa, or dried-fruit undertones.
When you drink Pu-erh, you don’t just Smell and taste it — you observe it. The liquor should be bright, clear, and deep in color, not dull or muddy. Take a look at the tea leaves, Some experienced tea drinkers like gently touching or pressing the brewed leaves, Good Pu-erh leaves are thick, elastic, and resilient, not fragile or easily broken.
🍃 Raw Pu-erh (Sheng Pu-erh)
Raw Pu-erh, known as Sheng Pu-erh in Chinese, is the original form of Pu-erh tea — lively, bright, and full of character. Unlike ripe Pu-erh, it is not artificially fermented. Instead, the tea leaves are gently sun-dried and naturally aged over years, slowly developing complexity through time and oxidation.
Young raw Pu-erh is vivid and energetic — brisk, floral, and sometimes pleasantly bitter — with a refreshing aroma that lingers in the mouth. As it ages, the tea’s sharp edges soften, revealing layers of honeyed sweetness, dried fruit, and gentle woodiness.
The finest raw Pu-erh, especially from ancient tea trees in Yunnan’s high mountains, carries a distinctive wild energy — pure, bright, and uplifting. Each infusion changes subtly, reflecting the terroir, the year, and even the hand of the maker.
To enjoy Sheng Pu-erh is to appreciate its transformation. Observe how the liquor shines golden and clear, how the aroma evolves with each steeping. Notice the leaves — thick, vibrant, and full of life. In every cup, there is both strength and grace — a living tea that matures, deepens, and breathes with time.
Light to Strong
Bitter / Astringent to Sweetness / Umaimi
Caffeine
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