This shu puer is produced by Jin Dian Cha Ye in 2010 from Banzhang region raw material. The Banzhang mountain is situated in the north of the Bulanshan Mountains (Xishuangbanna, the Menghai district) on the border with Burma. It is famous as the source of best, the most interesting and expensive puer. This is a sparsely populated area, fenced off from the world by rugged tropical jungle.
The tea cake weights 357 grams. It is dense compressed but easily crushed into small brown leaves and bright red buds. The aroma of dried tea is quiet, woody, nutty. The clear liquor is bright red-brown.
The bouquet of the brewed tea is mature, round with nutty and corny tones. The taste is mild, silky, sweetish, oily, with light nutty bitterness. The aroma is deep, quiet and warm. The velvet aftertaste is very nice.
Lao Bang Zhang is brewed with 95-100°С hot water in the yixing tea pot for shu puers or in the gaiwan. Take 6-8 grams for 100 ml vessel. Rinse tea leaves with hot water, make short infusions and increase the infusion time gradually.
This is an excellent shu puer for everyday tea time with mild, mature taste and warming, meditative effect. It gives energy, relieves fatigue and tension, relaxes. At the same time you can stay active and get clear thinking.