Bingdao Ripe Pu-erh Tea Cake – Red Date, Sticky Rice & Honey

Made from Bingdao tea material with a naturally clear, gentle sweetness, this ripe Pu-erh tea cake offers a cleaner and more refined profile than the heavy fermentation character often found in conventional ripe teas. The liquor is soft, smooth, and glutinous-sweet, with an elegant honeyed finish that lingers in the throat.

Tasting Profile

• Aroma: Rich red-date and sticky-rice aromas with a light honeyed sweetness, clean and free from off-notes.
• Liquor: Deep red, bright, glossy, and visually rich.
• Palate: Silky and mellow with a glutinous sweetness, almost no bitterness or astringency, lasting sweetness, gentle returning sweetness, and a lingering honeyed note in the throat.
• Infusion: Excellent endurance across multiple steeps, with the sweetness remaining present. The infused leaves are evenly brown-red and resilient.

Brewing Guide

For a 110 ml gaiwan, use 7–9 g of tea with boiling water. Rinse twice. Steep the first three infusions for 5–10 seconds and pour promptly, then gradually extend the steeping time for later infusions.

Storage

Store in a dry, dark, well-ventilated place away from strong odors. With continued storage, the remaining fermentation character can soften further while the sticky-rice aroma and honeyed sweetness become rounder and more integrated.