How much caffeine is in 2012 Sheng Pu-erh Bingcha?

Each 8 oz cup (240ml) serving contains approximately 35 mg of caffeine. For comparison, a standard 8 oz cup of brewed drip coffee contains around 95 mg. Actual content varies with dose, water temperature, and contact time.

What temperature should I use for 2012 Sheng Pu-erh Bingcha?

Target 95°C (203°F). Below this range the cup tends toward sourness and thinness from under-extraction; above it, bitterness rises faster than sweetness.

How long should 2012 Sheng Pu-erh Bingcha be extracted?

Extract for 15-30 seconds per infusion using Gaiwan, at a ratio of 10g cake per Liter, prepared at Compressed Leaf. Time and ratio move together: a heavier dose generally wants a shorter contact time.

Why does my 2012 Sheng Pu-erh Bingcha taste bitter?

Bitterness almost always indicates over-extraction. Shorten the contact time, lower the water temperature slightly, or use less leaf. Change one variable at a time so you can tell which one was responsible.

Who should avoid 2012 Sheng Pu-erh Bingcha?

Check acidity, residual sugar, alcohol-by-fermentation risk, and food-safety controls in homemade versions. Use individualized guidance for pregnancy, medication interactions, allergies, reflux, or other health concerns. Do not use a beverage as a replacement for prescribed care; preparation strength can change exposure. This is general educational information, not medical advice — consult a qualified healthcare professional about your own circumstances.

Reviewed Aug 2026

Fermented Specialty · Yunnan, China

2012 Sheng Pu-erh Bingcha

Name: How to Brew 2012 Sheng Pu-erh Bingcha
Prep time: 3 min
Cook time: 1 min
Total time: 1 min
Yield: 8 oz cup (240ml)
Cuisine: Yunnan, China
Ingredients: 6 g compressed or loose dark tea; 100 g filtered water at 95°C

Bitter-green energy, camphor, and dried-fruit evolution.

2012 Sheng Pu-erh Bingcha is a fermented specialty beverage from Yunnan, China. This editorial profile focuses on Raw pu-erh cake aging, mountain terroir, and gongfu tasting, with practical preparation guidance and cautious sensory context…

Sensory profile

Comparative scale

sweetnessModerate

acidityLow

bitternessModerate

bodyHigh

aromaVery high

You should taste

How it unfolds

Aroma → Palate → Finish

AromaBefore and as you sip

Bitter Greens

pronounced aroma

PalateWhile it is in the mouth

Dried Apricot

moderate sweetness

FinishAfter you swallow

clear body

Where it sits

Stronger than 107 of the 345 other drinks in the catalogue, and weaker than 231.

That is 35 mg in a 8 oz cup (240ml) serving — a concentration of 14.6 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.

CupCura editorial estimate. No public food database has measured this preparation, so this figure is our own and is not independently sourced.

What people say

Reviews and photographs from people who have actually drunk this. Everything here has been read by a moderator before publication.

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Gear for this drink

Fellow Ode Brew Grinder Gen 2

Direct-drive motor with 64mm stainless steel flat burrs engineered specifically for pour-over, drip, and cold brew clarity.

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Fermented Specialty

2012 Sheng Pu-erh Bingcha

Sensory profile

You should taste

How it unfolds

Where it sits

What people say

Fellow Ode Brew Grinder Gen 2

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