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Tasting Notes
EarthyWoodyComplex
Vendor Notes
This aged raw Pu-erh offers a deeply satisfying experience, with a profile that hints at its "Lao Banzhang" heritage. Expect a rich, earthy foundation balanced by a complex sweetness that develops over multiple infusions. The dry natural storage in Taiwan contributes to a clean, evolved character.
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About This Tea
What does 2011 Laojizi Banzhang Gushu taste like?
This aged raw Pu-erh offers a deeply satisfying experience, with a profile that hints at its "Lao Banzhang" heritage. Expect a rich, earthy foundation balanced by a complex sweetness that develops ove. It leans earthy, woody and complex.
How should I brew 2011 Laojizi Banzhang Gushu?
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 Laojizi Banzhang Gushu come from?
Grown in Yunnan, China. This batch is from the 2011 harvest.
How much does 2011 Laojizi Banzhang Gushu cost?
Starts at $12.84 from Puerh Guy, or about $0.30/g. A 16g package gets you around 3 gongfu sessions at ~6 g each, which works out to about $1.80 per session. Explore more dark teas on Teadar.