This tea is crafted from leaves of old trees located in both the old and new Ban Zhang villages.
It is hand-processed by local tea farmers using traditional methods.
The tea threads are tight, fat, and strong.
The Cha Qi (body feeling) is notably strong.
Based on its qualities, we confidently identify this as a “Ban Zhang” tea, a distinction recognizable to us as tea sellers.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · WanTong
The tea liquor is clear, dense, and bright, indicative of its quality.
The taste is thick with an initial bitterness and some astringency, which withdraws quickly.
A honey-like hui gan (returning sweetness) is prominent, and the tea is effective in stimulating saliva production, lingering for a long time in the mouth.
Best for: Highly recommended for both seasoned and new tea drinkers looking to enhance their tea experiences.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
Naturally stored in Guangzhou, this tea has been carefully aged to enhance its unique characteristics.
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.
