Bardo 3.0 - 2025 Sheng Puer Cake

One of the more exquisite qualities of puer is that it goes through a metamorphic process which greatly affects the tea's flavor; from months, to years, to decades.  If the tea is stored well and has the right qualities for aging, then the upside is nearly infinite.  What little downside there is in this process can be found in the tea's first weeks after processing. Generally speaking, after maocha has been made, it takes a few weeks for the tea to settle and give a more complete portrait of its character and flavor. This can make it difficult to assess tea to buy in this window, especially if you don't know what to look for.  

This was the situation we found ourselves in, when we were faced with the choice to buy Bardo 3.0 this year. Mr. Wang's tea factory in Naka was our last stop for the day and he came by recommendation from another tea farmer in Mengsong.  He had just sold his second to last lot of his spring maocha.  If we had waited to decide on this tea for another day or two, it likely would've sold too. Having sampled nearly a dozen different maochas from other villages in Mengsong earlier that day, Mr. Wang's tea exhibited the most structure and flavor. But, more importantly, it had good hou jin (strength), indicating it would transform in the next few weeks into a tea we would enjoy. 

Having several months to sample this tea since our purchase, we couldn't be happier with our choice.  Like Bardo 2.5, this tea can be best described as tea that slowly works it magic.  Unlike the teas from Bulang further south in Menghai which have a yang like intensity, this tea leans more into the yin qualities more commonly found in tea from Mengla County.  

Translation - It takes a few cups to fully realize how deeply the tea has its claws in you. 

As with all gushu, this tea has excellent thickness and coating, balancing the floral and bitterness with notes of orchid, dandelion and feta, with a subtlety building qi through each cup, leaving the drinker pleasantly relaxed and steeped in equanimity. 

Farmer - Wang Hong Yuan

Location - Naka, Mengsong, Menghai, Xishuangbanna Prefecture, Yunnan Province 

Altitude - 5,700'

Harvest Time - Late March 2025.  Pressed in Jinghong in June 2025.

BREWING INSTRUCTIONS

• Gong Fu - This tea works great in both porcelain and semi porous vessels.   Since it is a cake, we recommend breaking off a piece and separating the leaf gently with your hands.  Fill about a third of the vessel with dry leaf. Grandpa style is possible, but with the recommendation of less is more.
• Western - We strongly believe that this tea is best suited for Gong Fu style brewing.  If you are not familiar, yet still interested in this tea, we suggest doing a little research on equipment needed and overall brew philosophy before jumping in.