Ask about Bingdao Village Raw Pu-erh Tea Cake
Raw Pu-erh Tea
The tea, up close.
A raw Pu-erh cake blending tea from Bingdao and Guafengzhai in Yunnan. Smooth texture, bright liquor and a sweet, lingering finish. Separate a small portion of the cake before brewing.
- Ingredients
- Raw pu-erh tea leaves
- Origin
- Bingdao and Guafengzhai, Yunnan, China
- Format
- Compressed tea cake
At home
Make it your way.
Mug or teapot: start with 3 g per 250 ml, 90–95°C / 194–203°F, 2–3 minutes. Gongfu: start with 4–6 g per 100–120 ml, 90–100°C / 194–212°F, 5–15 seconds for the first infusion. Pour out fully and lengthen later steeps gradually.
Keep dry tea in a cool, dry, odour-free place, protected from sunlight, heat and moisture. Close the pack after use and keep aromatic blends separate from strong-smelling foods.
The Five Elements collection
Wood
A cultural connection to explore alongside the flavour of your tea.
Explore Wood teasHow do I brew it?
Shipping, delivery and returns
Available delivery options and charges are shown at checkout. Read our shipping and returns pages for the details that apply to your order.
Shipping information · Returns & after-salesHow should I store the tea?
Keep dry tea away from heat, light, moisture and strong odours. Close the original packaging after use and follow any instructions on the pack.
Keeping your tea well