A distinctive ripe pu’er from Bingdao (冰岛), one of Yunnan’s most celebrated tea terroirs, known for old-tree material with pronounced sweetness, clarity, and a long, cooling finish. Bingdao teas are especially prized for the character of their mountain-grown leaves, and this version brings that terroir into a deeper, fermented ripw Pu'er style.
The tea is packed directly inside natural bamboo, which gradually perfumes the leaves with a subtle 竹香, or bamboo fragrance. For a more pronounced bamboo character, the bamboo casing can be steeped together with the tea over successive infusions, or simmered separately to draw out its lightly fragrant aroma.
In Chinese medicine, bamboo is traditionally associated with clearing heat and generating fluids, making it especially relevant for dryness, thirst, and a parched mouth. Combined with the mellow depth of ripe Pu'er, it creates a tea that feels rich without becoming heavy.
The cup is smooth, earthy, and naturally sweet, with the rounded character of fermented pu’er layered with fresh bamboo, wood, and the lingering sweetness associated with Bingdao tea. Made with 老树茶 — old-tree tea, this is a particularly aromatic expression of one of Yunnan’s most sought-after tea regions.
These bamboo teas are a delicious and delightful way to enjoy tea, and can be re-steeped repeatedly throughout the day up to 10 times (see instructions below).
100 grams is approximately 4-6 pieces, but number will depend on the weight of each piece which naturally vary.
Pu’er, also spelled Pu-erh, is an aged fermented tea from China’s Yunnan province. Not only does the fermentation process lend pu’er its distinct flavor, it also boosts its medicinal properties—pu’er tea is high in antioxidants, and studies show it can fight oxidative stress, promote weight loss, and regulate blood sugar. Pu’er tea also possesses anti-cancer properties. It has a lower caffeine level, less than coffee and green tea, which make it a great choice for drinking late into the day.
It’s also a highly-coveted tea with an obsessed fanbase. As one writer said, “Pu-erh, which is processed in a special way to encourage microbial fermentation after the leaves are dried, ages more dynamically than any tea out there. It does not have fans. It has junkies who buy kilos of the stuff at a time to bliss out on days-long brewing sessions, only dropping out of their highs long enough to argue over the best pu-erh blends, growing regions, and storage methods. There are grasping amateurs who buy, gift, and drink the tea to gain social status among Chinese elite.”
Pu’er has been called China’s best-kept secret for weight loss. Animal and test-tube studies show that it can help synthesize fewer new fats while burning more stored body fat. In one animal study, pu’er was also the only variety of tea capable of raising the level of good cholesterol and lowering the level of bad cholesterol.
Instructions:
Note: You can repeat the above steps and brew each tea cake several times, adding 20-30 seconds to each new steep.
