Sheng Pu Erh Ban Zhang Gu Shu, Zhong Cha Factory, AAA, 2003

This aged Banzhang Sheng Pu Erh was stored in a mixed style (dry and wet), which has a very interesting effect on its flavor and aroma.

The densely pressed cake consists of uniform raw material with a small number of stems. The aroma of this dry tea is calm and restrained, with spicy, fruity, and balsamic notes. Hints of berry, wood resin, and residual nuances of wet storage are noticeable.

A very harmonious, balanced infusion. The aroma is delicate, slightly sweet, floral-fruity, with a light spicy note. The taste is juicy, spicy-woody, with a pronounced sweetness of dried fruits, flowers, and oriental spices, along with a resinous bitterness. A long, refreshing aftertaste.

A balanced, noble Sheng Pu Erh, the taste and aroma of which reveal new facets during the brewing process. Gently warms, harmonizes, slows, and grounds. It will be good for a leisurely meditative tea party.

How to brew

Steaming

• Teaware: porcelain or clay teapot / gaiwan
• Water: 85-90°C
• Ratio of dry tea leaves: 4-5 g. per 100 ml water

The first steeping is for rinsing the tea.

Brew in short infusions of 5-7 seconds, gradually increasing the time by 5-10 seconds.

Infusion method

• Teaware: porcelain or clay teapot
• Water: 85-90°C
• Ratio of dry tea leaves: 1 g. per 100 ml of water

Infuse for 3-5 minutes.