This 2020 “Ban Zhang Wu Zhai” Sheng Puerh cake is crafted from select tea leaves sourced from the esteemed five villages of the Ban Zhang region: Old Ban Zhang, New Ban Zhang, Ba Ka Nan, Ba Ka Long, and Lao Man E. These villages are renowned for producing some of the most robust and flavorful puerh teas.
Appearance:
The cake is composed of tightly rolled, resilient tea threads adorned with silver tea hairs that have gracefully aged, adding a darker, more mature hue compared to fresh puerh leaves.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 357g cake · QianYun
Brews to a clear, bright liquor, showcasing a light amber tone that reflects the quality and clarity of the tea.
Flavor Profile:
Expect a bold, intense bitterness balanced by a rich depth that reflects the complexity of Ban Zhang region teas. The tea’s strong character transitions beautifully into a lasting hui gan (returning sweetness) that stimulates saliva production, adding to its complexity.
Aroma and Experience:
The tea carries a lingering, multifaceted flavor profile with subtle floral notes that intermingle with its bold base, offering a uniquely layered tasting experience. The aftertaste is persistent, leaving a memorable impression.
Best for: everyday drinking at home or at work; first-time puerh drinkers will find it approachable.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
Naturally stored in Guangzhou, which has enhanced the tea’s smoothness and depth over time.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
