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Lao Banzhang 2013

5.0 1 review Added 21.06.2013 by Eternal Spring, Tea status: [213] A 5826x

Category: Pu-erh

Country: China

Province: Yunnan

Harvest: 2013

Shop: PU-ERH.sk

Tags: Sheng - Raw Puerh , Cake , Bānzhāng , 2013

Description:

Lao Banzhang is the pu-erh that you will pay the most money for and the pu-erh that you find most likely a fake. Is it that good, is it worth it, try it and you make your own opinion. A few people that tried this one said it's the best pu they had.
Now 7 gram samples for trying it - €9

Display count: 5826

Eternal Spring
25.06.2013 18:17:34

Verified reviewer

Lao Banzhang 2013

5.0 This review helped: 0 / 0

Intense aroma of wet leaves. Surprisingly yellow infusion. The taste is mellow, bolt, sweet after honey with a slight bitterness in the end. The tea has a very long and sweet finish. Hui Gan is very fast and intense. You can feel slight touch of the tea energy even after the first cup. The second cup hits you with full force of cha chi. It is very simulative tea. You can prepare many infusions. I give the highest rating, despite a high price of the sample - 7 grams for €9. It was very nice experience.

Water 95°C - rinse - 20s/5/10/15/20/25/30…

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„Mr. Gao showed us how to identify gu shu (ancient tree) tea leaves by looking at their texture, rubbing them between your fingers, and eating them raw. Old tea trees produce thicker, more leathery leaves that don’t easily come apart when you rub them. And gu shu buds should be white & shiny. When you chew them, the flavor is very bitter but there is also a strong sweet fragrance, and the juice is relatively easy to swallow. Tai di cha (terrace plantation tea) is also bitter but with a strong, lasting astringency on the sides & front of the tongue, and the juice is harder to swallow.“

Source Web: The Tea Urchin. Learning how to identify gu shu & make maocha[online]. 2011. Available on WWW: <http://teaurchin.blogspot.cz/2011/09/learning-how-to-identify-gu-shu-make.html>. [q933] [s107]

Quotes Tags: Pu-erh, Gushu, Tea production, Experiencing tea

Puerh Tea Production Processing - Start to Finish in Yunnan China

Brian S. Kirbis. Lao Man'e: A Bulang Tea Village

How to season a Chinese clay teapot

Quest of Wild Tea in Yunnan

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