Discover the elegant character of Bingdao tea with this 2017 Bingdao Single-Tree Raw Pu-erh Tea Cake. Made from selected Yunnan large-leaf sun-dried tea and traditionally compressed into a 357g cake, it offers a refined balance of aromatic depth, mellow body and lingering natural sweetness.
Produced on May 1, 2017, the tea has developed beyond the sharper profile commonly associated with young Sheng Pu-erh. The infusion is smooth and layered, opening with a clean aroma before revealing gentle sweetness and a refreshing finish. A noticeable hui gan—the sweetness that gradually returns after each sip—adds length and complexity to the drinking experience.
With only 888 cakes released, this limited-edition tea is well suited to Pu-erh enthusiasts, collectors and anyone seeking a distinctive vintage Sheng Pu-erh.
Tasting Notes
- Aroma: Clean and layered with soft floral and mature undertones
- Flavour: Mellow, balanced and naturally sweet
- Texture: Smooth with a rounded body
- Finish: Refreshing and persistent with lingering hui gan
- Infusion: Clear tea liquor that develops across successive brews
Why You’ll Love It
- Produced in 2017
- Bingdao single-tree tea selection
- Made from Yunnan large-leaf sun-dried tea
- Limited release of 888 cakes
- Classic 357g compressed format
- Smooth, layered profile with returning sweetness
- Suitable for numerous Gongfu-style infusions
- An attractive choice for drinking, gifting or collecting
Product Details
- Product name: Bingdao Single-Tree Raw Pu-erh Tea
- Tea type: Raw Pu-erh / Sheng Pu-erh
- Style: Compressed tea cake
- Ingredients: Selected Yunnan large-leaf sun-dried loose tea
- Production date: May 1, 2017
- Origin: Xishuangbanna, Yunnan, China
- Manufacturer: Yunnan Yipintang Tea Co., Ltd.
- Net weight: 357g
- Limited release: 888 cakes
- Storage: Keep in a clean, dry and well-ventilated environment, away from direct sunlight, moisture, contamination and strong odours
Recommended Brewing Method
- Break off approximately 5–8g of tea.
- Place the leaves in a 100–150ml gaiwan or teapot.
- Rinse briefly once or twice with hot water.
- Brew with water at approximately 95–100°C.
- Steep for 5–10 seconds for the first infusion.
- Gradually increase the steeping time for later infusions.
The tea can be brewed multiple times, revealing evolving layers of aroma, body and lingering sweetness with each infusion.
