Shu Pu Erh Lao Ban Zhang, A, 2012

Shu Pu Erh produced in the renowned Lao Ban Zhang tea region of Menghai County, Yunnan Province. This region is celebrated for its unique microclimate, which gives the local tea a flavor and aroma distinct from other Yunnan Pu Erhs.

The moderately compressed cake consists of large, fleshy leaves and reddish buds. The dry leaf aroma is fresh and slightly spicy, featuring notes of tree bark, marzipan, and pine needles. Upon warming, sweet notes of milk chocolate and hazelnut emerge, accompanied by a subtle citrusy bitterness.

The infusion is a deep ruby color with a sweet aroma reminiscent of chestnuts and vanilla pastries. The taste is rich, smooth, balanced, and slightly sweet, with woody and nutty characteristics, as well as a touch of astringency and minerality. The finish is long, warming, and has a slightly textured mouthfeel.

This tea is invigorating, warming, and mood-lifting. It is an excellent choice for daily drinking or for moments when you need a quick, gentle energy boost.

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.