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Tasting Notes
EarthyWoodyMellow
Vendor Notes
This 2012 Bingdao Raw Pu-erh brick, benefiting from drier Taiwanese storage, offers a journey into aged Puerh complexity. Expect mellow, earthy notes complemented by a clean profile, hinting at forest floor and dried fruits.
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About This Tea
What does 2012 Baifuzangcang Bingdao Brick taste like?
This 2012 Bingdao Raw Pu-erh brick, benefiting from drier Taiwanese storage, offers a journey into aged Puerh complexity. Expect mellow, earthy notes complemented by a clean profile, hinting at forest. It leans earthy, woody and mellow.
How should I brew 2012 Baifuzangcang Bingdao Brick?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2012 Baifuzangcang Bingdao Brick come from?
Grown in Yunnan, China. This batch is from the 2012 harvest.
How much does 2012 Baifuzangcang Bingdao Brick cost?
Starts at $60.80 from Puerh Guy, or about $0.61/g. A 100g package gets you around 17 gongfu sessions at ~6 g each, which works out to about $3.66 per session. Explore more dark teas on Teadar.