Banzhang Raw Puer — Authentic Aged Sheng Tea with Camphor Aroma

The 2006 Banzhang Raw Puer (Sheng Puer) is an authentic aged tea from Menghai, Yunnan, crafted from large-leaf tea trees native to the legendary Banzhang region — one of the most prestigious puer-producing areas in China.
Over nearly two decades of natural aging, this tea has developed a distinctive camphor fragrance, a mark of high-quality mature sheng puer. Its rich, layered taste combines woody, herbal, and honey-sweet notes, offering a deep, refreshing, and harmonious experience.

Origin & Character

Region: Banzhang Village, Menghai County, Yunnan, China
Year: 2006
Type: Sheng Puer (raw, naturally aged tea)
Form: Compressed tea cake (bing cha)
Leaf Type: Large-leaf Yunnan variety from old tea trees

This puer embodies the traditional craftsmanship of Menghai: careful sun-drying, stone pressing, and slow natural fermentation. The long aging process enhances the tea’s complexity, creating a refined balance between freshness, strength, and aged smoothness.

Taste & Aroma

Infusion: Golden amber with a bright, transparent hue.
Aroma: Elegant camphor and aged wood intertwined with subtle floral sweetness.
Flavor: Full-bodied and layered — a blend of aged wood, mountain herbs, and gentle honey tones.
Aftertaste: Clean, cooling, and long-lasting, leaving a refreshing camphor finish on the palate.

Brewing

• Amount: 5–6 g per 150 ml
• Temperature: 90–95 °C
• Time: 15–25 seconds per infusion
• Infusions: Up to 8–10 times