#bingcha

[lazyliteratus]

So, this purchase came in the mail this week from @mountain_stream_teas. Taiwanese sheng supposedly made from Shan Cha (indigenous wild cultivar) material. I haven't dipped into it, yet, but it smells like Fruit Roll-Ups or a really pungent Nutrigrain bar. Definitely not assamica, that's for dang sure. This should be a perfectly normal ride. Yes, perfectly. . . #shengcha #beeng #bingcha #shancha #puerhlike #Taiwanese #ihavenoideawhatimdoing https://www.instagram.com/p/BtGDxHnl18I/?utm_source=ig_tumblr_share&igshid=1hzg1yc06p1a4

[chacrusade]

Nothing quite like cracking into a fresh cake. #teacake #chabing #bingcha https://www.instagram.com/p/BrO_ovVFuIJ/?utm_source=ig_tumblr_share&igshid=bu4mdt8orjiz

[white2tea]

#cakedup #lastthoughts #onehourbreak #bingcha #chabing #white2tea (at Yunnan) https://www.instagram.com/p/BpLPUAPgCvc/?utm_source=ig_tumblr_share&igshid=17209tgpv77f4

[teaadventures]

Tasting the tender leaves from the old trees, a new plan is hatched- I am going to commission a series of Bingcha made only from these trees. Mr. Qian, specialist in wild and ancient trees, produces at most a couple hundred Kgs per year, and he agreed to make tree specific, if not hill specific, leaves. So, how many of you would want some Pu-erh made from wild ancient trees, the ones that are almost thousands of years old? We’ll drink some and age some. In 10 years, these will be absolutely stunning, if aged correctly….. Curating this effort means tasting the raw leaves all the way through the 20th infusion of each batch…..