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Laobanzhang Sheng Cha (Moychay.com, spring 2018), 100 g

220.00 $
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Spicy
Woody
Herbaceous
Nut
Balsamic
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Description and preparation
2 s 90°C 5 g

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.

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