Shu Pu Erh Ban Zhang Da Shu, Gu Yun Hao Factory, AAA, 2016

An aged Shu Pu Erh from the renowned Banzhang tea region in Yunnan Province. It is crafted using select Gongting-grade raw material, characterized by a high proportion of buds and young leaves, harvested from large tea trees that can be up to 500 years old.

The tea cake is moderately compressed and possesses a clean, expressive aroma reminiscent of dates, dried berries, and raw cashews. Once warmed, the leaves reveal sweet, earthy notes.

The infusion is dense, thick, and smooth, with a deep ruby hue. Its aroma is sweet with a subtle hint of bitterness, accompanied by notes of nuts and camphor. On the palate, it is full-bodied, velvety, and mature, featuring nuances of chocolate, cherry pit, and wood, balanced by a gentle, fruity acidity. The finish is long, warm, and carries a slight, pleasant texture, characterized by sweet, nutty, and woody undertones.

This ripe Pu Erh is perfect for special occasions or specific moods. It provides a warming effect and a gentle, invigorating boost, bringing both mind and body into harmony. It is an excellent choice for contemplative, solitary tea sessions—an invitation to explore both the tea and one’s own inner self.

How to brew

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
  
• Amount of tea: 7-10 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 10+ seconds

Steeping in a thermos

• Water: 85-90°C
  
• Amount of tea: 5 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: 10-15 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.