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Bang Dong 2012 Spring

Bang Dong county is a tea growing region in Lincang that includes the famous Xi Gui village. This white-label, small batch production is made from 100-300 year old tea trees, growing at 1,100-1,300m and was produced by our friend Mr. Chao. He selected large trees that grow in red clay and receive more sunlight than usual, which accentuates the fragrance and sweetness of this tea. Just over 120 cakes were produced.

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can re-infused at least 10 times.

Bang Dong 2012 Spring

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Customer Reviews

Very light

Review by Nico (from
I do not agree with the other reviewers on this site. While I think this tea is very pleasant and interesting, I found it extremely light in aroma. The leaves give off a wee smell of camphor and mint, the empty cup has a subtle scent of fruit (apples, apricots, spice). The tea itself however, is very subtle. It does not diluted, but only hard to pin down aromas, a very tame fruitiness, and wood and camphor in the far back. (Posted on 1/11/16)

Above standard

Review by BigDaddy (from Steepster)
Above standard raw puerh, has a soft dry sweetness with all the prerequisite flavors of hay, pine nut, kelp. Hui gan much in present with a solidness on the tongue and that seeping of sweet coming off the parotids. Used a gaiwan one rinse and a rest then steeps of 20/25/30/35/35/35/40/40/40/45/45 after that it became a blur, as I needed to do some chores around the house since the cha qi was coming on strong. The spent leaves were all uniform and quite green with flecks of brown. (Posted on 8/3/15)

coming along nicely

Review by bb
I've had this cake sitting on my shelf, undisturbed and sealed for the past two years. Took it out this morning to taste it's progress. Just like last time I tasted it two years ago, it hits initially with a sweet, creamy hay aroma, but this time around the edges were thick with a beautiful perfume, which is even more pronounced in the vapors of the aroma cup. The flavors are well-balanced and enjoyable, with a satisfying 'good bitterness' that's not too strong. Nice silky mouthfeel and a light, uplifting energy that settles in the throat and upper chest. Very enjoyable. (Posted on 3/20/15)

Potent and lively

Review by Serg
This tea differs pretty much from the Yi Wu style teas. I have a '05 cake by Tai Liang Cha Ma Si tea factory that I like. It's made of Jing Gu Yang Ta big furry leaves and it has some unusual flavor which is not presented in any of the Yi Wu cakes of similar age that I tried. The most interesting thing is that Bang Dong has the very same note underneath all it's younger flavours. So it was like unexpected meeting with an old friend for me, pretty nice I can say. Still in it's current state Bang Dong seems to be on the heavier side of the spectrum, like it is dense, thick, quite bitter and having more vegetable flavour profile rather than fruity. But anyway the tea is not boring or bland by any means. It is quite potent and lively. The wet leaves also look good and healthy. (Posted on 12/9/12)

A very interesting tea

Review by Nick from Psychanaut
This is a very interesting tea coming from Lincang, and I wonder if it will go totally unnoticed. Like Tea Urchin's Wan Gong, I find it has an interesting mixture of fruity+green+bitter that I find myself really liking, and perhaps a certain spiciness as well. It seems like a tea that has the potential to develop a lot of additional flavors over time. It had a unique energy, and it was a good reference point to try a tea that was not from TU but was carried (and connected) to TU. (Posted on 10/28/12)