Description
【Tea 】
The 2019 Lao Banzhang Pu’er Tea is a premium aged tea from the iconic Lao Banzhang village in Yunnan, crafted from ancient tree leaves of the大叶种 (Da Ye Zhong) variety. With over 4 years of natural aging, this ripe (shu) Pu’er exhibits deep complexity, featuring rich earthy notes and a smooth, mellow texture.
| Origin：Lao Banzhang Village, Xishuangbanna, Yunnan | Sort：Pu’er Tea (Ripe/Shu) | Level：Premium Grade |
| Season：Spring | Caffeine：★☆☆☆☆ | Storage：Store in a ventilated, dry environment with moderate humidity. Use clay jars or paper bags to allow natural aging; avoid direct light and odors. |
【Production Process】
Crafted through traditional ripe Pu’er techniques: Fresh leaf picking →杀青 (Kill-green) →揉捻 (Rolling) →渥堆发酵 (Pile fermentation for 45–60 days) →干燥 (Drying) →蒸压成型 (Steaming and pressing into cakes) →自然陈化 (Natural aging since 2019).
【The Dry Tea Leaves】
The dry cake shows tightly compressed, uniform leaves with a dark reddish-brown hue and subtle golden tips. The aroma is deep and warm, combining aged wood, dried plums, and a hint of camphor.
【Tea Liquor】
The brewed liquor is deep red-amber and translucent, with a glossy, oil-rich surface that reflects its matured character.
【Tea Taste】
On the palate, it delivers a full-bodied, velvety texture with upfront notes of dark chocolate, roasted chestnut, and damp earth, followed by a long, sweet aftertaste. The tea’s strength (“cha qi”) is pronounced yet balanced, leaving a warm, comforting sensation in the throat. It maintains depth through 8–10 infusions.
【Health Benefits】
Rich in post-fermentation compounds, this tea aids: – Digestive health and fat metabolism – Cholesterol regulation and heart health – Stress reduction and sleep quality – Gut microbiome balance – Antioxidant support for anti-aging
【Recommended for】
Ideal for Pu’er connoisseurs seeking aged complexity, as well as those new to ripe Pu’er for its smooth, non-astringent profile. Perfect for daily consumption, especially after meals, or as a collectible investment tea.
【Brewing tools】
Yixing clay teapot (preferred for enhancing aged flavors), Gaiwan, or cast iron teapot
【Brewing method】
Use 8–10g of tea for 150ml boiling water (100℃). Rinse the cake twice with hot water for 5 seconds each to remove dust and activate the leaves.
【Number of brews】
8–10 infusions, with flavor intensity gradually softening into sweet, mellow notes.
【Brewing time】
First infusion: 10–15 seconds | Second–fifth infusions: 15–20 seconds | Later infusions: 25–35 seconds
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