Origin: Jing Mai Mt., Yunnan, China

Plucking Season: Autumn, 2005

Introduction: Made from the old growth tea trees of Jing Mai Mountain in Southern Yunnan (many of which are several hundred years old). The leaves are sun-withered, pan-fired, hand-kneaded and sun-dried to make Mao Cha ("raw tea"). The dried leaves are then steamed rolled into cloth bags and placed under a stone mold. The tea makers then stand on the mold, applying their weight and a rotating motion compressing the leaf into the characteristic Bing Cha "cake". Clay jars are ideal for storage, as they allow the leaves to 'breathe' and mature.

Old Growth Tea Forests
Old Growth Tea Forests are self-sustaining, biodiverse ecosystem untouched by clear-cutting or mono-agriculture. Old growth tea trees (often several hundred years old) grow side by side with other indigenous trees and plants in a dense, subtropical mountain forest environment. For this reason, pesticides and chemical fertilizers are completely unnecessary as the trees are nourished by the rich forest soil and clean mountain air.
There are few such forests remaining in the world and most are found in the southern half of China’s Yunnan province, primarily in the mountainous areas along the Lancang (Mekong) River in Xishuangbanna and parts of Simao and Lincang prefectures. This region is considered the birthplace of the Camellia sinensis and is home to the widest variety of tea plants in the world.
Yunnan’s old growth tea trees are of a larger leafed varietal found only in this region. Because of their superior age and diverse forest environment, tea from their branches produces distinctive, complex flavors and aromas unlike any other tea.

Bing Cha are ideal for aging and increase in complexity and aroma with each passing year. It is recommended that they be stored in a porous clay container in a cool, dark place with plenty of clean, slightly humid air circulation.


Size: inch diameter
Weight: 150 grams
Servings per cake: 40

Flavor Profile: Sweet aroma, like clover honey. Clear, herbaceous flavor with a long sweet aftertaste.

Certified Organic by: Quality Assurance International (QAI)

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