The ancient tea gardens belonging to the peasants of the village of Laobanzhang(the mountain massif of Bulangshan, Xishuangbanna) in the circles of tea collectors are known as a cult place, where raw materials for the best, most interesting and most expensive puer is grown.
100 g teacake of medium density, broken effortlessly with fingers into large, brown flagella of twisted leaves and silvery tips. The aroma is calm, woody-herbaceous. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is vivid and fresh, woody-herbaceous, with spicy, nutty and balsamic notes. The aroma is deep and multifaceted, woody-herbaceous. The taste is full-bodied and clean, soft and buttery, with light woody astringency and spicy nuances, turning into the lingering finish.
Brew tea with hot water (80-95°C) in a gaiwan or a teapot made of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 5-7 seconds. After that do short steeps (just for 1-2 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Laobanzhang Sheng Cha» is a superb tea for collectors and sophisticated lovers with an exquisite taste and a vigorous effect. It has a high potential for aging and development.
