Bingdao Old Village: The Sweetness of Mengku

The first time they hear "Bingdao tea," many people assume it has something to do with Iceland (the Chinese name for Iceland is also "Bingdao"). In fact, Bingdao (冰島) is a village in Lincang, Yunnan. Its name is a transliteration from the local Dai language, and locals also write it as "丙島." The village sits at a fair elevation, but it never snows there, and it has nothing at all to do with ice.

Where Bingdao Is

Bingdao Village is in Mengku Township, Shuangjiang Lahu, Va, Blang and Dai Autonomous County, Lincang City, Yunnan Province. Bingdao lies in the north of Mengku Township, ringed by mountains, and is the most famous village in the Mengku tea area.

Bingdao Village is made up of five natural villages, which tea drinkers call the "Five Hamlets of Bingdao": Bingdao Old Village, Bawai, Dijie, Nanpo, and Nuowu. The five share similar climate, soil, and tea varieties, and Bingdao Old Village has the densest concentration of ancient tea trees and the biggest reputation.

The Old Village's Environment

Bingdao Old Village sits at about 1,400–2,000 meters, with high mountains, dense forest, frequent mist, and a marked difference between day and night temperatures. The tea trees are mainly Mengku large-leaf, growing around the village and right next to the houses. Many ancient trees stand beside people's homes, closely woven into villagers' daily lives.

One of the Sources of Mengku Large-Leaf

Dai historical records from Shuangjiang say that around the 21st year of the Chenghua reign of the Ming dynasty (1485), the chieftain of Mengmeng sent people to bring in tea seeds and planted tea trees in Bingdao. Those trees spread and became an important source of today's Mengku large-leaf tea, which was later introduced to other parts of Lincang. In other words, Bingdao Old Village's ancient tea gardens have more than 500 years of tea-growing history.

The Mengku area also preserves large populations of wild ancient tea trees, making the whole region an important site for studying Yunnan's tea trees.

The Flavor of Bingdao Tea

The keyword that comes up most often with Bingdao tea is "sweet":

• Sweetness: a clean sweetness right on entry and a long-lasting huigan (the sweet aftertaste) after swallowing; the sweetness is richer and finer than in many other regions.
• Low bitterness and astringency: light bitterness and astringency that fade quickly, easy to enjoy even for first-time raw pu'er drinkers.
• Aroma: often described as rock-sugar and honey notes, with a pronounced lingering scent in the empty cup.
• Body: a fine, full-bodied brew with a clear, bright color.
• Salivation: a pronounced mouthwatering feeling along the cheeks and under the tongue, leaving a sweet, smooth feel in the mouth long afterward.

Why Bingdao Tea Is So Prized

Bingdao Old Village has a limited number of ancient tea trees and a small spring harvest each year, and with its fame soaring over the past decade or so, Bingdao has become one of the most closely watched mountains in the pu'er market. That's why, when choosing Bingdao tea, a clear source and consistent quality matter all the more.

How to Bring Out Bingdao's Sweetness

Bingdao tea doesn't call for much technique; just keep a few points in mind:

• Use hot water: 95–100°C water is needed to bring out the sweetness and aroma.
• Pour off quickly: 10–15 seconds for the first few infusions keeps the brew clean and sweet.
• Notice the scent in the cup: after drinking, smell the empty cup; there's often a sweet fragrance.
• Savor the huigan: after a sip, pause for a few seconds and feel the sweetness rise slowly back up from your throat.

Guyuntang's Bingdao Old Village Dragon Pearls are raw pu'er, 8 g per pearl and 10 pearls per bag, with one pearl being just the right amount for one session. For brewing tips, see How to Brew Dragon Pearls: One Pearl, One Session.

How Bingdao Tea Ages

Bingdao tea is known for being sweet, soft, and fragrant when new, and it has its own character after storage too: the sweetness becomes deeper and steadier, the rock-sugar note gradually turns to honey, the liquor shifts from bright yellow toward gold and orange-yellow, and the texture becomes rounder. Because Bingdao tea is low in bitterness and astringency to begin with, some tea drinkers think it's delicious young and doesn't need long aging; others like to put it away and open it once a year to see how the sweetness changes. Both ways are right.

Tasting Bingdao's Layers

Bingdao tea changes noticeably from early to late infusions. Watch for:

• First three infusions: the highest aroma, with pronounced rock-sugar and floral notes and a clean, sweet brew.
• Infusions four through seven: the fullest body, steady sweetness, and peak huigan and salivation.
• Later infusions: the aroma fades, but the brew is still sweet and smooth; extend the steeping time to draw out the sweetness.

After the last infusion, smell the empty cup, and there's often still a sweet fragrance. That's what tea drinkers call the cup-bottom aroma.

Bingdao Village by the Numbers

Bingdao Village is in the northern part of Mengku Township, about 25 km from the town. The village covers about 33.6 square kilometers, with elevations from 1,400 to 2,500 meters. The Bingdao village committee oversees 5 natural villages (Bingdao Old Village, Dijie, Nuowu, Bawai, and Nanpo), each with its own villagers' group. These are the "Five Hamlets of Bingdao."

The Origins of Bingdao Tea

The most widely told local story is this: in the 21st year of the Chenghua reign of the Ming dynasty (1485), the Dai chieftain who ruled the Mengmeng area sent people to Xishuangbanna for tea seeds. They brought back more than two hundred seeds in bamboo tubes and planted them in Bingdao, where over one hundred fifty took root. These grew into Bingdao's tea gardens, which then gradually spread across Mengku. Some sources record the year as 1478, and details vary from source to source, but most accounts agree that "the tea seeds came to Bingdao from Xishuangbanna." The descendants of these old trees are the Mengku large-leaf tea that was later listed as a national-level improved cultivar.

Geographical Indication for Bingdao Old Village Tea

In early 2025, "Bingdao Old Village Tea (Bingdao Zhengshan Tea)" was recognized as a national geographical indication protected product. According to reports, the protected area is limited to the natural village of Bingdao Old Village, which has more than a thousand surviving ancient tea trees over a century old. This gives the name "Bingdao Old Village" clearer boundaries, and gives people who love Bingdao tea one more reference point when choosing tea.

Bingdao's Neighbors

Bingdao lies on the west bank of the Nanmeng River, on the eastern slopes of the Bangma Mountains, on what tea drinkers call the "West Half-Mountain," which also includes villages like Dongguo and Dahusai. On the other side, the "East Half-Mountain" has Najiao, Banuo, Mangbang, and others. Further reading: Mengku's East and West Half-Mountains: Bingdao's Neighbors.

FAQ

Is Bingdao tea raw or ripe? Bingdao is best known for raw tea, because raw tea best shows off its sweetness and aroma. Guyuntang's Bingdao Old Village Dragon Pearls are raw pu'er.

How many times can one Bingdao dragon pearl be brewed? One 8 g dragon pearl in a 110–150 ml gaiwan usually gives around 8–12 infusions, depending on how strong you like it.

Is Bingdao tea a good gift? Bingdao is famous and has a sweet, gentle taste, so it's very popular with tea lovers. It shines best when given to someone used to brewing with a teapot or gaiwan.

Where did Bingdao's tea seeds come from? The most widely told story is that around 1485, a local Dai chieftain sent people to bring tea seeds back from Xishuangbanna and planted them in Bingdao, where they grew into an important source of Mengku large-leaf tea.