That’s what I crow every time I make some of this great Sheng Puer from Jalam Teas. Not just because it’s really fun to say (and it is!), but also because for a relatively young Sheng (Summer 2014) it’s got quite a lovely character. (The tea is harvested on Bada Mountain and “Bing”, or 饼, means “cake” and is more or less the standard form into which Puer leaves are pressed.)
Compared to most Shengs of this age range (1-4 years), I taste surprisingly very little cedar and sulfur. Instead, notes of leather, wicker and straw are prevalent. Really, I like this tea almost more for its drinkability more than any sort of dramatic flavors or aroma. It’s so mellow and light bodied that I infused even the first three pots for almost a full minute, which for a lot of Sheng Puer is pretty rare if you don’t want a sharp bitter mess in your cup.
There’s a dried herb quality in the taste as well for which I had trouble coming up with a label, perhaps dry cilantro? Maybe that’s not too appetizing a term. Let’s just say there’s a fresh and interesting flavor somewhat reminiscent of an herb garden.
I steeped the fifth and sixth infusions longer just to see what would happen, but they still came out not as sharp or sour as I expected. The strength manifested instead as a tannic dryness and little else. Even brewed strong like this, the aromas remain mild and light.
Definitely this Bada bing is going to be a regular in my gaiwan, as long as the small 100g cake lasts!