Sheng Pu Erh Ban Zhang Zao Chun, AAA, 2024

Young, vibrant, and sweet raw Pu Erh from Banzhang Village, Menghai County. High-mountain raw materials from ancient tea trees, grown in unique climate conditions, make this tea interesting and very enjoyable.

The moderately pressed cake consists of fleshy dark leaves, golden buds, and a small number of light green stems. The dry tea has a fresh, slightly sweet aroma with a slight tartness. Warmed leaves reveal aromas of marmalade and baked pear.

The infusion is light yellow, light and airy, with a cool, refreshing aftertaste. With steeping, the tea becomes fuller and deeper. The taste reveals distinct sweet, honeyed, and fruity notes. The aftertaste is soft, with a slight tartness and grapefruit tartness.

This tea is very refreshing, gently invigorating, and mood-lifting. Suitable for both steeping and simmering.

How to brew

Brewing in a gaiwan

• Water: 85–90°C
• Amount of tea: 5-6 g per 120-150 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 4-6 seconds

Steeping in a thermos

• Water: 85-90°C
• Amount of tea: 2-4 g per 400-500 ml of water

Use slightly less than you'd like to avoid over-steeping the tea, especially if you plan to keep it in the thermos for several hours.

Brewing over a stove

• Amount of tea: 6-8 g per 800-1000 ml of water

Bring the water to a near boil and turn off the heat. Let it steep for a while to obtain a soft, pleasant infusion.