{"product_id":"yunnan-bingdao-ripe-pu-erh-tea-cake-357g","title":"Yunnan Bingdao Ripe Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Glacial Springs of Bingdao, Yunnan\u003c\/h2\u003e\u003cp\u003eBingdao — literally \"ice island\" — sits high in the Lincang mountains of Yunnan, where cool temperatures, mineral-rich soils, and ancient Da Ye Zhong trees produce leaves of exceptional aromatic delicacy. This 2017 Ripe Pu-erh Tea Cake is crafted from \u003cstrong\u003eMenghai Da Ye Zhong\u003c\/strong\u003e grown in this prized high-altitude terroir — a cultivar that, when carefully pile-fermented, yields a ripe pu-erh of uncommon fragrance and refinement.\u003c\/p\u003e\u003cp\u003ePressed in 2017 and aged for seven years, this 357g cake has moved through its formative post-fermentation period and arrived at a point of clarity: smooth, poised, and carrying the clean floral lift that Bingdao material preserves even through the \u003cem\u003ewo dui\u003c\/em\u003e process.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRare Qing Xiang in a Shou Format\u003c\/strong\u003e — Bingdao's high-altitude character expresses itself as a pristine \u003cem\u003eqing xiang\u003c\/em\u003e — a clean, cool, faintly floral fragrance that opens each session with unusual brightness and follows through to a lingering aromatic finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeven Years of High-Altitude Aging\u003c\/strong\u003e — Produced in 2017 from Da Ye Zhong large-leaf material, this cake has completed its critical aging phase, softening the fermentation character while preserving the terroir-driven aromatics that make Bingdao pu-erh distinctive.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilky, Fine-Grained Texture\u003c\/strong\u003e — The liquor pours deep amber-gold, with a smoothness and fine texture that reflect the leaf quality — coating the palate without weight, fading without abruptness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvolving Flavor: Orchid, Aged Wood \u0026amp; Cool Sweetness\u003c\/strong\u003e — Early steeps carry an orchid-like top note; mid-session rounds into aged wood and dried white fruit; the finish is cool, clean, and gently sweet — a profile unlike typical Menghai-area shou.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone-Pressed, Traditionally Wrapped\u003c\/strong\u003e — Each cake is hand-layered, stone-pressed, and finished in traditional cotton paper — a format that honors both the leaf and the aging process ahead.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat's Inside\u003c\/h2\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBingdao, Shuangjiang County, Lincang, Yunnan, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMenghai Da Ye Zhong (Large-Leaf)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction Year\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe Pu-erh (Shou Puerh) — Traditional Wo Dui Pile Fermentation + Stone Pressing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eQing Xiang — Clean, cool, faintly floral\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e357g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional cotton paper wrap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\u003ch3\u003eGongfu Style (Recommended)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVessel: Yixing clay pot or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5–8 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–15 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 8–12+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3–4g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eSteep: 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eCan re-steep 2–3 times\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCold Brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e5g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — delicate, floral, naturally sweet\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: What makes Bingdao pu-erh different from Banzhang or Yiwu?\u003c\/strong\u003e\u003cbr\u003eWhere Banzhang tends toward robustness and Yiwu toward warmth, Bingdao is defined by its cool, clean aromatic signature. Even in ripe form, Bingdao material preserves a floral delicacy that sets it apart from most shou profiles on the market.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this a raw (sheng) or ripe (shou) pu-erh?\u003c\/strong\u003e\u003cbr\u003eThis is a \u003cstrong\u003eripe pu-erh (shou puerh)\u003c\/strong\u003e, crafted through traditional pile fermentation. It is smooth and ready to enjoy now, with ongoing cellaring potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Does the 2017 vintage matter?\u003c\/strong\u003e\u003cbr\u003eSignificantly. Seven years of aging have resolved the post-fermentation character and allowed the Bingdao aromatics to clarify and settle. A freshly pressed shou of this origin would not yet express the same refinement.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store the cake?\u003c\/strong\u003e\u003cbr\u003eStore in a cool, dry, well-ventilated environment away from light and strong odors. Avoid airtight packaging — pu-erh needs gentle airflow. An unsealed ceramic crock or clay jar is ideal for ongoing aging.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How many sessions does one cake yield?\u003c\/strong\u003e\u003cbr\u003eAt 5g per gongfu session with 8–10 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu sources each Bingdao cake with full origin traceability — selected for the integrity of its processing, the clarity of its aroma, and the character that only this terroir produces.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007608352831,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/01___OVANYU__Shopify_d89eb9cc-6b9d-427c-95e7-a4ede12efbc8.jpg?v=1790673768","url":"https:\/\/ovanyu.com\/products\/yunnan-bingdao-ripe-pu-erh-tea-cake-357g","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}