Wrapping the Bing Cha, a tradition that goes back over a couple thousand years…
Sheng Bing Cha going into a week long drying process in a 75…
Sheng Bing Cha going into a week long drying process in a 75 degrees C room. This allows the cakes to age well without molding for many many years to come. Should we live as long. At last, some really good Sheng worthy of aging till I’m 99 years old, ready to drink right before I draw my last breath. Worthy, absolutely worthy.
Pressing Bing Cha with the aid of a bit of steam and a simple…
Pressing Bing Cha with the aid of a bit of steam and a simple hydraulic press. They are left to dry for a bit before long term drying. In Yunnan, all 4 seasons are spring, so they harvest and make tea year round. I still favor the high fragrance of the spring though.
Video
With gut busting effort, and using all the weight lifting…
With gut busting effort, and using all the weight lifting techniques I knew, I could barely lift this 60 lb stone for pressing the Bing Cha. The guy working there lifts one with one hand.
Pile fermentation for 40 days, an initial spritz of water and a…
Pile fermentation for 40 days, an initial spritz of water and a room of 60 degrees C, turned every 7 days. This is Shu Pu-erh in the making. Raw material is chosen for different lots of Bing or Brick. You can custom order: which mountain? They all taste different amongst the fabled 6. Elevation?1400 or 2000 meters or higher? Tree ages- old trees are plentiful here. Leaf ages and combinations of bud and leaf or more buds? Sheng for natural aging? Or Shu for instant gratification? Bing round disks? Bricks? Or 2kg bricks?