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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Dark
★0.0
Banzhang
King Tea Mall · 2006 WanTong “Lao Ban Zhang - Lao Shu" (Old Banzhang - Old Tree) Cake 400g Puerh Raw Tea Sheng Cha IDENTIFIED Banzhang
Origin
Yunnan, China
Harvest
2006
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Tasting Notes
EarthyWoodyComplex
Vendor Notes
This 2006 Lao Ban Zhang raw Pu-erh offers a profound journey into the rich terroir of Banzhang. Expect a robust, layered profile with deep earthy tones, hints of ancient wood, and a developing complexity that reveals itself with each steeping.
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About This Tea
What does 2006 WanTong “Lao Ban Zhang - Lao Shu" (Old Banzhang - Old Tree) Cake 400g Puerh Raw Tea Sheng Cha IDENTIFIED Banzhang taste like?
This 2006 Lao Ban Zhang raw Pu-erh offers a profound journey into the rich terroir of Banzhang. Expect a robust, layered profile with deep earthy tones, hints of ancient wood, and a developing complex. It leans earthy, woody and complex.
How should I brew 2006 WanTong “Lao Ban Zhang - Lao Shu" (Old Banzhang - Old Tree) Cake 400g Puerh Raw Tea Sheng Cha IDENTIFIED Banzhang?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2006 WanTong “Lao Ban Zhang - Lao Shu" (Old Banzhang - Old Tree) Cake 400g Puerh Raw Tea Sheng Cha IDENTIFIED Banzhang come from?
Grown in Yunnan, China. This batch is from the 2006 harvest.
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