Category
Tea
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Puer tea is suitable for cold brew. Furthermore, wild teas from Bingdao such as raw puer, black tea and white tea are also suitable for cold brewing giving a fresh sweet after-taste. Cold brew has also been proven to contain higher levels of anti-oxidants compared to hot brew but with lower caffeine level, bitterness from tea tannins whilst maintaining the water-soluble complex polysaccharide.
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Platform Tea:
Platform tea refers to close plantation on the platforms on slopes of mountains sides. Plantation operators in the 80’s adopted a modern management approach to achieve high production yields using asexual reproduction techniques.
Wild Tea:
Arbor old tea trees refers to tea trees grown into the shape of arbor trees with an obvious main trunk and crown aging between tens to hundreds of years. These wild tea trees are grown naturally at altitudes between 1,400 to 1,800 metres with no human interference resulting to its main tree trunk to be straight and high. Wild tea trees are also found to be spread sporadically in the forest with no use of pesticides or fertilizers causing the relative low annual production.
Platform tea refers to close plantation on the platforms on slopes of mountains sides. Plantation operators in the 80’s adopted a modern management approach to achieve high production yields using asexual reproduction techniques.
Wild Tea:
Arbor old tea trees refers to tea trees grown into the shape of arbor trees with an obvious main trunk and crown aging between tens to hundreds of years. These wild tea trees are grown naturally at altitudes between 1,400 to 1,800 metres with no human interference resulting to its main tree trunk to be straight and high. Wild tea trees are also found to be spread sporadically in the forest with no use of pesticides or fertilizers causing the relative low annual production.
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1. Choose an environment that is shaded, dry and avoid any direct contact of the sun.
2. Avoid any close vicinity to unpleasant odour such as kitchen and toilet.
3. Separate raw and ripe puer and elevate from the ground and away from walls to provide access to free air flow.
4. During humid environment such as monsoon season, place bamboo charcoal at corners of the storage space to absorb humidity. Charcoals can be reused by drying under the sun during summer season.
2. Avoid any close vicinity to unpleasant odour such as kitchen and toilet.
3. Separate raw and ripe puer and elevate from the ground and away from walls to provide access to free air flow.
4. During humid environment such as monsoon season, place bamboo charcoal at corners of the storage space to absorb humidity. Charcoals can be reused by drying under the sun during summer season.
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There are no uniform standards on which tea sets is best for brewing wild tea. Below recommendations are set out to provide the pros and cons of each type of tea set.
1. Ceramic Gai-Wan is the most common used tea sets for brewing puer tea as the set does not impact any aspect of the tea whilst showcasing the nature of the tea and provides an unbiased view of tea soup colour.
2. Zisha tea pots is rich in minerals and has the ability to improve tea characteristics as it is breathable, good insulation and is most suitable for aged puer tea.
1. Ceramic Gai-Wan is the most common used tea sets for brewing puer tea as the set does not impact any aspect of the tea whilst showcasing the nature of the tea and provides an unbiased view of tea soup colour.
2. Zisha tea pots is rich in minerals and has the ability to improve tea characteristics as it is breathable, good insulation and is most suitable for aged puer tea.
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70% to 80% of the caffeine in tea is released during the initial couple of brews. The caffeine increases our body’s alertness. After this stage, tea starts to release its tea polyphenol in later brews and this reduces the amount of caffeine, therefore has less of an effect on the body. On the contrary, ripe puer has the opposite effect to raw puer as its caffeine is significantly reduced during its fermentation stage such that drinking ripe puer has a calming effect on the body.
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Puer tea pressed into cakes, tuo, bricks and balls reduce its physical size for ease of transportation, storage and most importantly it accelerates self-fermentation and conversion compared to storage in loose leaf.
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Newly released tea possesses powerful tea flavor, strong tea tannins and can be quite bitter. It is recommended to be brewed lightly and reduce daily intake portion to decrease any potential harm to the stomach.
Tea cakes in their second year have gone through a full year of self-fermentation, reducing its bitterness whilst stabilizing its tea characteristics to offer a sweet after-taste. Teas in their second year start to show its potential taste for the long term.
Teas aged after five years have gone through further self-fermentation and conversion and is now considered as a mid-age tea. If stored properly can release a signature mid-age scent and begin to showcase the unique smell and taste of its origins. Compared to new-age tea, the mid-aged tea is more calm, mature and often releases a honey-like scent. Collectors start to appreciate the value of puer tea when aged after 5 years as the taste is much more balanced, mature, calm and complex in different levels of depth.
Tea cakes in their second year have gone through a full year of self-fermentation, reducing its bitterness whilst stabilizing its tea characteristics to offer a sweet after-taste. Teas in their second year start to show its potential taste for the long term.
Teas aged after five years have gone through further self-fermentation and conversion and is now considered as a mid-age tea. If stored properly can release a signature mid-age scent and begin to showcase the unique smell and taste of its origins. Compared to new-age tea, the mid-aged tea is more calm, mature and often releases a honey-like scent. Collectors start to appreciate the value of puer tea when aged after 5 years as the taste is much more balanced, mature, calm and complex in different levels of depth.
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Manufacturing of raw puer involves several steps including picking of fresh leaves, withering, fixation, rolling and sun-dry to finally become loose raw puer tea. The loose tea is then softened by lightly steaming to be then pressed into tea cakes, bricks or tuo shapes.
Ripe puer involves the fermentation of loose raw puer by sprinkling with snowy mountain water followed by sun-dry and pressed into tea cakes and other shapes.
Ripe puer involves the fermentation of loose raw puer by sprinkling with snowy mountain water followed by sun-dry and pressed into tea cakes and other shapes.
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Da-Wan wild tea categorizes its products in lines of tea tree location, altitude and age to distinguish its quality to provide its tea lovers a variety of tasting options.
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Bingdao wild tea originates from the tea trees of an ancient township named Bingdao located at the north face of Baangma snowy mountains. Locals of Bingdao consists of tribes from ‘Dai’, ‘Lahu’ whom call the Bingdao town by different pronunciations: ‘Biendao’ or ‘Biingdao’. Foreign correspondence translates Bingdao directly as ‘Iceland’, which is not to be confused with the country Iceland.
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BaangMa snowy mountain is located at Mengku town, Lincang city of Yunnan province in China. It has an altitude of 3200m with a unique environment of year-long snowy mountain top, collecting natural water sources from two rivers with early morning fogs daily.
The famous Bingdao wild tea trees is located at the mountain waist of BaangMa snowy mountain of altitude 1800m to 2500m. This altitude provides the perfect environment for Bingdao wild tee trees. Average temperature sits below 11 degrees Celsius with plenty of rain and more importantly, it still embraces the untouched forest environment since beginning of time. It is from this natural environment, weather at this perfect altitude that gives the world the unique scent and flavor of Bingdao wild tea.
The famous Bingdao wild tea trees is located at the mountain waist of BaangMa snowy mountain of altitude 1800m to 2500m. This altitude provides the perfect environment for Bingdao wild tee trees. Average temperature sits below 11 degrees Celsius with plenty of rain and more importantly, it still embraces the untouched forest environment since beginning of time. It is from this natural environment, weather at this perfect altitude that gives the world the unique scent and flavor of Bingdao wild tea.
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Wild Tea Tree refers to tea trees grown in the native forest and over hundreds of years. Unlike common human planted small tree shrubs in the market, these wild trees are Arbor trees and most importantly, they grow in the same environment as mountain animals roam. Wild tea leaf picking involves tree climbing, at times risking lives as these trees can grow into several metres high.
