Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
1995
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Tasting Notes
EarthyWoodySmooth
Vendor Notes
This deeply aged shu puer from 1995 offers a remarkably smooth and rich infusion. Expect notes of damp earth, aged wood, and a subtle sweetness that lingers on the palate, evolving with each steeping into a comforting and grounding experience.
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About This Tea
What does Zaochen Xiang Banshu Zhuan (1995), aged shu puer taste like?
This deeply aged shu puer from 1995 offers a remarkably smooth and rich infusion. Expect notes of damp earth, aged wood, and a subtle sweetness that lingers on the palate, evolving with each steeping . It leans earthy, woody and smooth.
How should I brew Zaochen Xiang Banshu Zhuan (1995), aged shu puer?
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 Zaochen Xiang Banshu Zhuan (1995), aged shu puer come from?
Grown in Yunnan, China. This batch is from the 1995 harvest.
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