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The Bing Dao raw Pu Erh brick was produced from a small village named as Bing Dao, at the foot of the mountains situated in Mengku town, Shuangjiang county, Ling Cang prefecture. Ling Cang prefecture is located almost the farthest north of Pu Erh production area. Due to the high latitude, the weather in Ling Cang, especially the temperature at night is cooler than other areas. Most importantly, Bing Dao Pu Erh is grown at altitude around 2200-2300m. Pu Erh Tea from high mountains is generally good in quality. Bing Dao Pu Erh rose to fame during recent years because of its exceptional quality with prices even higher than Lao Ban Zhang Pu Erh which is seen as the King of Pu Erh Tea.

The Bing Dao Raw Pu Erh Tea Bricks are supplied at very keen prices because we made it with relatively older and larger tealeaves harvested from ancient arbor tea trees in Spring to reduce the cost. In fact, the authentic Bing Dao Puerh can produce tea with a very appealing thick body and long lasting sweetness thanks to the fully matued leaves.

We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.

To break off pieces from the Pu Erh Tea brick, use a letter opener or similar shaped knife. Insert the knife or letter opener into the brick and gently loosen and lift a piece off. The aim of breaking the brick in this way is to keep as many leaves intact as possible.