Banzhang

This 2013 Banzhang raw Pu-erh delivers a commanding presence, marked by its substantial 'cha qi' and a rich, heavy mouthfeel. Expect a profound and complex flavor profile with a deep, lingering finish. It leans bold, earthy and energetic.

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.

Grown in Yunnan, China from the Xiao Qiao Mu cultivar. This batch is from the 2013 harvest.

Starts at $12.74 from Quiche Teas, or about $0.42/g. A 30g package gets you around 5 gongfu sessions at ~6 g each, which works out to about $2.52 per session. Explore more dark teas on Teadar.