Lao Ban Zhang is a name of a village where is a good tea area in Yunnan. The village is on the height of 1700 to 1900 meter above the sea level. And the soil is very rich and the plant environment is welled protected, so the tea trees grow really well. And the people in Lao Ban Zhang village keep using the traditional way to take care of the old tea trees and making tea products. The village is one of the most natural tea areas and the tea produced there is very natural and delicious!
This pu'erh tea cake was produced in 2007. It is spring tea leaves processed by 45 days traditional fermentation, and being traditional stored with bamboo shoots shell in a dry warehouse in Menghai County for 10 years. The big leaves are selected from 70 to 80 year-old tea trees in Bu Lang Mountain. 6th grade of Ban Zhang raw ingredients were used for this reddish yellow tea. Full handmade puerh tea cake, tight tea leaves with silver tea buds, black bloom tea leaves. It is a very worthy for collection value or to be a daily puerh tea with this strong taste and special aged aroma. Collection certificate is included with the tea cake. Its 10 years storage time and high quality make it the best choice of all ripe puerh tea lovers!
It is recommended to use bigger tea sets such as ceramic sets, Yixing Clay sets or gaiwan to brew pu’erh tea, to enjoy the better quality and characteristic of pu’erh tea’s color, aroma and the taste. 90°c to 100°c of water temperature will be better.
For best tasting result, the pressed pu'erh tea should be pried to loose form and exposed in the air two weeks before brewing.
Ratio of tea and water: 1g:50ml (depending on personal taste)
The usual brewing method of ripe pu’erh tea:
*Gradually increase steeping time when tea is fading out