Shen Pu-erh “Banzhang Lao Shu” — Old Tree Banzhang Raw Pu‑erh, 357g

“Banzhang Lao Shu” (班章老树) is a raw (shen) pu‑erh crafted from leaves harvested from old tea trees in the legendary Banzhang area of the Bulangshan mountains in Yunnan Province, China. Produced by the esteemed Xinghai Tea Factory, this tea offers depth, intensity, and a layered sensory experience — powerful yet refined, with a clear regional character that reflects its high‑mountain terroir. 

Origin & Material

Origin: China, Yunnan Province, Bulangshan (Banzhang)
Tea Type: Shen Pu‑erh (raw pu‑erh)
Plant Source: Old tea trees (Lao Shu) growing in the Banzhang region
Producer: Xinghai Tea Factory (勐海县兴海茶厂)
Form: Loose leaf or pressed cake (depending on packaging)

Taste & Aroma

• Aroma: Deep and expressive with woody, honeyed, and floral tones.
• Flavor: Initially powerful and assertive with characteristic bitterness that quickly transitions to pronounced sweetness and floral aftertaste.
• Body: Full‑bodied and vivid, with a strong regional tea energy.
• Aftertaste: Lingering sweetness with floral echoes and a warming sensation.

Why It’s Special

• Sourced from old tea trees in Banzhang — a legendary terroir known for rich, complex pu‑erh teas.
• Produced by Xinghai — an established tea factory respected for traditional processing and quality selection.
• Symbolic packaging (peacock imagery) denotes high‑quality tea and cultural heritage.
• Combines the bold strength typical of Banzhang with balanced sweetness and nuanced floral notes.
• Suitable for aging, collection, and mindful tasting.

Brewing

Gongfu Style (Recommended):

• Tea amount: 5–7 g per 100 ml
• Water temperature: 95–100°C
• Rinse quickly once to awaken leaves.
• Infusion times: 8–15 seconds, gradually increasing with each steep.
• Multiple infusions reveal evolving flavors and complexity.
  
  Western Style:
  
  
• Tea amount: 2–3 g per 250–300 ml
• Water temperature: 95–100°C
• Steep time: 2–4 minutes, adjusting to taste.