Together with our friend, Tea Master Panda, we went to Jing Mai to find the ideal Gushu tea leaves. Those leaves were processed in Yang Ming’s boutique tea factory into traditional bingcha. For this bingcha, tea leaves from Yiwu’s ancient tea trees, some up to 300 years old (Gushu), were used to create a truly exceptional tea cake. Stored for seven years in Jinghong, Yunnan, this tea has matured wonderfully and is already quite ripe, developing a hint of camphor aroma. A certain similarity to the very popular Lucky Bee can’t be denied. In addition to the typical Yiwu aroma, there is a well-known depth and clarity from the gushu leaves, complemented by a hint of camphor.

Who are Tea Masters Panda and Yang Ming?

Tea Masters Panda and Yang Ming are good friends and experts when it comes to Pu-erh. Yang Ming is a local tea farmer of Yiwu and descendants from a family with a long tradition in Pu-erh making. Incidentally, our popular Lucky Bee teas are from Yang Ming’s tea fields. Tea Master Panda is originally from Sichuan (hence the name) and came to Yunnan due his passion for Pu-erh tea. In addition to Pu-erh, he is also a Master of calligraphy and has extensive knowledge of Chinese history.