2005 Xingji Bingdao 行吉冰岛老熟茶 Ripe Pu-erh Tea Cake | 357g
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Orient Cha’s 2005 Xingji Mengku Bingdao Aged Ripe Pu-erh (行吉大师手作勐库冰岛老熟茶) offers a rich, silky cup with mature tea fragrance and camphor-wood notes. Made using a low-temperature, low-water pile-fermentation process and kept in dry storage, this 357g cake has a mellow depth and an enduring sweetness.
Tea Details
| Tea Type | Aged Ripe Pu-erh (Shou Pu-erh) |
| Tea Material | Mengku Bingdao, Yunnan, China |
| Brand | Xingji (行吉) |
| Processing | Low-temperature, low-water pile fermentation |
| Vintage | 2005 |
| Net Weight | 357g per cake; 2,499g per seven-cake tong |
| Storage | Dry-stored |
Silky Texture and Mature Wood Notes
Sturdy dark leaves and scattered golden tips form a well-developed cake. The liquor is clear and deep amber-red, with a dense, smooth mouthfeel. Mature tea fragrance and camphor-like wood notes accompany its rounded taste; sweetness stays on the palate while the aged aroma lingers through the finish.
The Sensory Experience
- Aroma: Mature tea fragrance and camphor-like wood notes.
- Taste: Mellow, dense and silky, with a sustained sweetness.
- Finish: Long-lasting aged fragrance and a gentle sweet aftertaste.
Brewing Guide
Gently loosen the cake with a tea pick, keeping the leaves as whole as possible. Warm your gaiwan or teapot, then give the leaves a brief rinse before brewing.
100°C / 212°F
6–8g / 150ml
15–25 seconds
Pour off each infusion fully. Increase the steeping time gradually as the leaves open, adjusting the leaf quantity and timing to suit your taste.
Choose one 357g cake or a traditional tong of seven cakes. Store away from sunlight, moisture and strong odors. The original paper wrappers have substantial wear, holes and tears, as shown in the photographs.
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