Iceland Raw Pu'er

$15.00 USD

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A raw pu'er from Yunnan, named for Bingdao, the mountain village whose name means ice island. This is sheng, the bright, unfermented style of pu'er: sun-dried leaf that pours a clear golden cup and keeps changing for years. Expect the character Bingdao is loved for, a rock-sugar sweetness, soft floral notes, and little of the bitterness most people brace for in raw pu'er.

Brew it gongfu style for the full experience. Rinse the leaf once, then take short steeps in a small pot or gaiwan and watch it open across many infusions. Each pour shifts a little, sweeter and rounder as it goes. A mug works too, with cooler water and a short steep, then refill the leaf two or three times rather than letting one cup run long and turn sharp.

Pu'er is a world of big names and bigger claims. We would rather point to the style and the place and let the cup speak. Loose leaf, nothing added, meant to be brewed again and again. Leaf: raw (sheng) pu'er. Naturally caffeinated.

Common Questions

What is raw pu'er, and how is it different from the dark kind?

Raw, or sheng, pu'er is the bright, unfermented style. The leaf is sun-dried and ages slowly, so the cup is golden and floral rather than dark and earthy. The dark, mellow pu'er most people picture is shou, the ripe style. This is the raw one.

How do I brew it so it does not turn bitter?

Give the leaf a quick rinse with hot water and pour it off. Then steep in short bursts, starting around ten to fifteen seconds in a small pot or gaiwan, adding a little time with each pour. Short steeps keep it sweet and let you brew the same leaf many times. In a mug, use cooler water and a short steep, then refill.

How many times can I resteep it?

A good raw pu'er keeps giving. Brewed gongfu style with short steeps, expect eight or more infusions from one measure of leaf, each a little different as it opens up.

Is this really from Bingdao?

Bingdao, which translates to ice island, is one of the most copied names in pu'er, so we keep our claims modest. We named this for the style and the sweetness the region is known for, and we let the cup speak for itself.

How should I store it?

Keep it in a cool, dark spot with a little airflow, away from strong smells, heat, and damp. Raw pu'er is meant to be kept and even aged, so a stable cupboard shelf is all it needs. Avoid the fridge and sealed plastic for long storage.

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Ingredients:

Pu’er tea leaves

Brewing Suggestion:

1 tsp per 8 fl. oz.

Use one teaspoon per eight ounces of water. (Checkout our Infusers and Strainers)
5 - 10 min

Steep for five to ten minutes for the optimal flavor.
3-4 Infusions

Yields 3-4 infusions