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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
Spring 2011
Flavor Profile
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Tasting Notes
EarthyBoldComplex
Vendor Notes
This aged raw Pu-erh from Ban Zhang presents a powerful and complex profile. It delivers a deep earthiness, characteristic of old tree material, alongside subtle hints of forest floor and a lingering, satisfying finish.
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About This Tea
What does 2011 Xiaguan Ban Zhang Lao Shu Cha taste like?
This aged raw Pu-erh from Ban Zhang presents a powerful and complex profile. It delivers a deep earthiness, characteristic of old tree material, alongside subtle hints of forest floor and a lingering,. It leans earthy, bold and complex.
How should I brew 2011 Xiaguan Ban Zhang Lao Shu Cha?
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 2011 Xiaguan Ban Zhang Lao Shu Cha come from?
Grown in Yunnan, China. This batch is from the Spring 2011 harvest.
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