Tasting Record of Bing Dao Ancient Tea Garden Raw Pu-erh

Utensils: 65ml one cup tea tasting Gaiwan;

Tea dosage: 8g;

Water temperature: 100°C

At the start of the tea tasting session, tea leaves were placed in the Gaiwan for initial inspection. The strips were plump and solid, with a glossy and oily appearance. The fine downy hairs on the buds and leaves were evident, and the overall consistency was uniform.

White buds and black strips appeared evenly delicate and elegant. Thanks to the skilled craftsmanship of the tea frying master at the initial production site, there were no signs of excessive rolling, resulting in exceptionally plump strips. A gentle sniff of the dry tea yielded mountain and wild aromas, honey fragrance, and layers of fruity aroma that unfolded progressively. Wonderful!

First rinse and wash of the tea: a rich orchid fragrance wafted up immediately. After two rinses, the aroma lingering in the cups was delightful. The warm cup carried a strong rock sugar sweetness and freshness, with layered and dynamic aromas. A cold sniff of the lid revealed orchid fragrance, honey scent, and fruity aromas once again. The fragrance permeating the nasal cavity made one feel as if they were surrounded by tea fields—refreshing, elegant, and very sophisticated.

Formal first steeping: The fragrance was strong, and the tea tasted sweet right upon entering the mouth. The sweetness was immediate, direct, and exceptionally stable—a classic characteristic of Bing Dao tea. Since this is the first steep, no excessive comments will be made. Let’s keep brewing.

Eighth steep: At the eighth steep, considered the mid-stage, the tea soup delivered a lasting, uplifting, floral-fruity fragrance upon entering the mouth. The main focus of the flavor was on the tongue and both cheeks, with almost no bitterness present. However, there was a slight astringency at the tip of the tongue that dissolved within 3–5 seconds and left a very clean finish. Swallowing a mouthful of the tea soup felt remarkably smooth and sweet. Observing the tea soup, it was golden, bright, and transparent, without any impurities apart from plant fibers. The texture of the soup was creamy and full, with an obvious cooling sensation in the throat and a prolonged aftertaste. A lot of saliva unconsciously filled the bottom of the tongue, leaving one momentarily speechless as a wave of happiness washed over. It is highly recommended to hold a sip of tea in the mouth to fully explore the velvety and lingering sensation of the tea. Close your eyes and feel the changes and layering within the tea soup as it interacts with your palate.

Fifteenth steep: A clear transformation in the tea soup and flavor was observed. Rather than becoming weaker, tea energy emerged. A slight sweat broke out over the body. Drinking a sip of tea and quietly feel the tea energy flowing within the body. The interplay of aftertaste and salivation alternated, presenting sweetness that was rich but not overwhelming, full, and delicate.

Twenty-fifth steep: Finally reaching the last steep, the brewed leaf showed plump and broad leaves. The tea soup remained golden and bright. The lingering fragrance between the teeth and cheeks, along with the clear sweetness in the mouth, made for a never-ending aftertaste.