Place of Origin: Lincang, Yunnan
Vintage: 2014 Spring
Size: 200g per cake
Tea Varietal: Ban Zhang Camellia sinensis var assamica
Harvest Time: Mid March
Flavor: Smooth, full bodied; rich strong, sweet aftertaste.
Liquor: Bright gold
In the Chinese tea market, Lao Ban Zhang is famously referred to as the King of Raw Puerh Tea. Its flavor is uniquely strong with bold, complex taste. In Kunming, tea connoisseurs often describe the taste of Lao Ban Zhang as superiorly dominant. This is why they crowned Lao Ban Zhang as “The King”. Lao Ban Zhang is named after the village that produces this tea. Lao Ban Zhang Village is located in Bu Lang Mountain in Menghai County, Xishuangbanna. The earliest record of the village’s tea production can be traced back to 1476. Lao Ban Zhang Village is resided by minorities known as The Bu Lang tribe. For generations, the Bu Lang people planted tea trees and produced tea in the mountains. Today, there are 117 Bu Lang families residing in Lao Ban Zhang Village. Due to historical fame, good quality, limited production and monopoly, the price of Lao Ban Zhang Pu Erh has gone sky high and it is almost impossible to obtain authentic Lao Ban Zhang at reasonable prices so we have no way but to find a substitute. Xin Ban Zhang is a neighbor village to Lao Ban Zhang and the Pu Erh tea produced from here shares much similarity in character with Lao Ban Zhang tea. The Hui Gan(aftertaste) is persistent like Lao Ban Zhang. The leaf structure, mouth-feel and aroma is much the same. An intense cha qi accompanies the drinking experience. This intensity is the perfect fuel to transform this tea through years. In fact, a part of Lao Ban Zhang sold on the market is produced from Xin Ban Zhang. It is even a "decent" cheating way and regrettably quite a large part of so-called Lao Ban Zhang sold on the markets is produced from common places in Bu Lang Shan or just those of Meng Hai.
This Ban Zhang Raw Pu Erh Tea Cake was made of tealeaves harvested from 100-200 years old ancient arbor tea trees in Xin Ban Zhang during the Mid-March 2014. It produces a tea with a very appealing thick body and long lasting sweetness.
2014 Xin Ban Zhang Raw Puerh
5-8 gr of tea per 150 ml boiling water, 1 rinse, 5 second infusions, up to 20 infusions