Sourced from Banpen, a village neighboring the renowned Lao Ban Zhang in Bu Lang Tea Mountain, this exceptional Puerh tea offers a rich and authentic experience.
Characteristics:
Appearance: Tight tea threads with aged darkness and golden tea hairs, creating a visually appealing cake. The cake is relatively tight but easy to pry with a tea needle.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 500g cake · NanQiao
Tea Liquor: Dark brown with brightness and clarity.
Flavor Profile:
Cha Qi: Strong body feeling and great returning sweetness that spreads from the aftertaste, enhancing saliva production.
Aftertaste: Long-lasting with variations, providing a dynamic tasting experience.
Bitterness & Astringency: Low levels, making it smooth and accessible.
Best for: Highly recommended for seasoned tea drinkers looking to elevate their tea experience, this tea embodies the unique qualities of Banpen village in Bu Lang Tea Mountain.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
Naturally stored in Guangzhou, which has contributed to its well-developed character.
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.
