2025 Bingdao Dijie Terrace Raw Pu-erh Review

The seller described this as 2025 terrace-grown tea from Dijie, one of the five villages commonly sold under the Bingdao name. It was explicitly not sold as ancient-tree material. That narrower claim and the approachable price made it a useful tasting reference.

In the cup

My first infusion was too light because I under-dosed the pot. With a little more leaf and short steeps, mild bitterness arrived first and changed quickly into sweetness. Honeydew and fresh hay were the clearest notes. The body stayed light, and astringency remained low even when I extended the brew.

The tea was not especially complex, but its returning sweetness lasted after the cup was empty. Bowl-style brewing made the bitterness more obvious without turning rough.

Brewing notes

Start around 6–7 g per 100 ml at 95°C, with a quick rinse and 5–10 second infusions. Add time gradually. If the tea tastes empty, increase the leaf before using much longer steeps; extended brewing can hide its gentle character behind bitterness.

Verdict

For this price, the batch was an enjoyable everyday raw pu-erh: clean, forgiving and sweet after the swallow. The review applies only to the tea I received. Garden, tree age and Dijie origin remain seller claims rather than facts established by tasting.