Laobanzhang is a village in Bulangshan Mountains (Western Xishuangbanna), known among connoisseurs as one of the cult places where the best Sheng Puer is producing.
In appearance: large, twisted tea tips with long cuttings. The aroma is restrained, woody-balsamic with a honey hint. The infusion is transparent, with a shade of white grapes.
The bouquet of the ready-made tea is fresh and vibrant, woody-balsamic, with floral, herbaceous and nutty notes. The aroma is multifaceted, woody-balsamic with nutty accent. The taste is refined, full-bodied and sweet, oily, a bit astringent, with a fruity sourness and minty chill, turning into a lingering juicy finish.
Steep the tea in hot water (75-80°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 5-10 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 9 times.
"Laobanzhang Dashu Cha" is a luxurious young Sheng Puer for sophisticated connoisseurs. It will get even better over the years if stored properly.
