Raw Material Code: How Does Bangshang's Boldness and Yiwu's Sweet Gentleness Blend in "Xinshidai"?
Bangshang's boldness and Yiwu's sweet gentleness are two extremes of Puer tea. Through exquisite blending craft, "Xinshidai" lets these two contrasting styles blend perfectly in one cake.
Raw Material Code: How Does Bangshang's Boldness and Yiwu's Sweet Gentleness Blend in "Xinshidai"?
1. Bangshang and Yiwu: The Two Poles of Puer Tea
Bangshang's Style Characteristics
| Characteristic | Bangshang's Performance |
|---|---|
| Aroma | Orchid aroma dominant; with bold resonance |
| Taste | Bitterness obvious but dissolves quickly |
| Huigan | Strong, persistent |
| Tea energy | Bold, impactful |
| Style | Strong type |
Yiwu's Style Characteristics
| Characteristic | Yiwu's Performance |
|---|---|
| Aroma | Floral, honey aroma dominant |
| Taste | Sweet and gentle; almost no bitterness |
| Huigan | Long-drawn, persistent |
| Tea energy | Mild, comfortable |
| Style | Gentle type |
Comparison of the Two
| Dimension | Bangshang | Yiwu |
|---|---|---|
| Aroma | Bold orchid | Gentle floral |
| Taste | Obvious bitterness | Sweet and gentle |
| Huigan | Strong | Long-drawn |
| Tea energy | Bold | Mild |
| Suitable for | Veteran tea drinkers | Beginners |
2. Blending Challenge: How to Blend Two Poles
Challenge 1: Aroma Fusion
| Challenge | Solution |
|---|---|
| Bangshang orchid is bold | Reduce Bangshang proportion to 30% |
| Yiwu floral is gentle | Use Yiwu as base at 30% |
| Aroma conflict | Add Lincang tea 20% as harmonizer |
Challenge 2: Palate Balance
| Challenge | Solution |
|---|---|
| Bangshang bitterness heavy | Control total amount; avoid excessive bitterness |
| Yiwu sweet and light | Add other regions to increase layers |
| Palate uncoordinated | Precise proportion to achieve balance |
Challenge 3: Tea Energy Coordination
| Challenge | Solution |
|---|---|
| Bangshang tea energy is bold | Control Bangshang proportion |
| Yiwu tea energy is mild | Use Yiwu to provide comfortable body sensation |
| Body sensation uncoordinated | Proportion achieves "both firm and gentle" |
3. Xinshidai's Proportion Design
Overall Proportion
| Production Region | Proportion | Main Function |
|---|---|---|
| Bangshang | 30% | Provides tea energy and boldness |
| Yiwu | 30% | Provides sweetness and gentleness |
| Lincang | 20% | Provides aroma and layers |
| Others | 20% | Balances overall palate |
Proportion Logic
| Design Approach | Description |
|---|---|
| Use hardness against hardness | Use Bangshang's boldness to provide framework |
| Use softness to soften hardness | Use Yiwu's sweetness to moderate Bangshang's bitterness |
| Use aroma to enhance freshness | Use Lincang to enhance overall aroma |
| Use thickness to stabilize body | Use other regions to provide liquor thickness |
4. Tasting Logic Behind the Proportion
Early Steeps (Steeps 1-3)
| Tasting Point | Performance |
|---|---|
| Aroma | Bangshang's orchid aroma dominant |
| Taste | Bitterness obvious but acceptable |
| Characteristic | Opening has impact |
Middle Steeps (Steeps 4-8)
| Tasting Point | Performance |
|---|---|
| Aroma | Yiwu's floral aroma gradually appears |
| Taste | Sweetness and bitterness interweave |
| Characteristic | Layers begin to enrich |
Late Steeps (Steeps 9-15)
| Tasting Point | Performance |
|---|---|
| Aroma | Woody, medicine aroma gradually appears |
| Taste | Sweetness persistent; huigan long-drawn |
| Characteristic | Comfortable ending; lingering aftertaste |
5. Palate Testing of Proportion
Testing Method
| Test Item | Method |
|---|---|
| Aroma testing | Smell each steep; record aroma changes |
| Taste testing | Taste each steep; record palate |
| Body sensation testing | Record body sensation changes each steep |
| Comprehensive evaluation | Overall palate coordination evaluation |
Testing Standards
| Standard | Requirement |
|---|---|
| Aroma coordination | No obvious conflict |
| Palate balance | Bitterness and sweetness balanced |
| Rich layers | Each region's advantages can be expressed |
| Comfortable body sensation | Both firm and gentle |
6. The Fine-Tuning Art of Proportion
Bai Shuiqing's Fine-Tuning Experience
| Fine-tuning Direction | Adjustment Method |
|---|---|
| Aroma insufficient | Increase Lincang tea proportion |
| Bitterness too heavy | Reduce Bangshang proportion |
| Sweetness insufficient | Increase Yiwu proportion |
| Liquor too thin | Increase other region proportion |
Boundaries of Proportion Adjustment
| Boundary | Description |
|---|---|
| Bangshang upper limit | Not exceed 40%; otherwise bitterness too heavy |
| Yiwu lower limit | Not below 20%; otherwise sweetness insufficient |
| Aroma proportion | Total aroma not exceed 70% |
7. Closing Thought
Bangshang's boldness and Yiwu's sweet gentleness are the two poles of the Puer tea world.
Xinshidai's proportion art does not suppress one side by the other, but lets both poles bloom respectively and harmoniously coexist in the same cake.
This is the supreme realm of blending: not eliminating differences, but making differences complementary.
Related Topics
"Xinshidai's" blending formula draws from the DNA of Hao-grade teas like Songpin, paying tribute and innovating on the traditional craft of century-old teas from raw material selection to blending proportions.
Bingdao and Xigui are the two top mountain sites in the Lincang tea region. One is tender, the other bold; one is sweet, the other intense. Bingdao is famous for "ice sugar sweetness" while Xigui is known for "dominating tea energy." Their comparison is like a duel between two top martial artists in the pu'er world.