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Puer Sheng Tea (raw) Ban Zhang 2018 is carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex Puer tea category. The gardens where the leaves originate are located in the Ban Zhang area, about 50 kilometers south of Menghai. This area of southern Yunnan, in Xishuangbanna, produces numerous Puers with distinctive aromatic profiles thanks to the local terroir and experienced tea artisans. The infusion has a rich, layered aromatic profile, already showing some signs of aging. Its sweetness is more savory than fruity, recalling rice and starchy foods. The vegetal profile is complex, with a slight bitterness reminiscent of artichoke and a mineral note accompanied by a balsamic nuance in the finish. Origin: Ban Zhang, Menghai County - Yunnan, China Production After harvesting, the tea leaves are withered in the sun before undergoing “kill-green,” similar to the process used for green tea. The leaves are heated less intensely than green tea leaves, preserving some enzymes that contribute to the evolution of the aromatic profile over time. They rest overnight before sun-drying is completed. At this stage the product is called maocha and may be pressed into a form suitable for transport and aging. For pressing, the leaves are steamed briefly to soften their surface, then placed in a sack or cloth that gives them their usually disc-shaped form. The sack is kept under a stone or mechanical press for several hours while the leaves gradually lose the moisture absorbed during steaming. Brewing method We strongly recommend brewing Puer Sheng Tea (raw) Ban Zhang 2018 using the traditional Chinese method (Gong Fu Cha) in a gaiwan holding approximately 100 ml. With 5.5 grams of leaves, multiple infusions can be prepared. Quickly rinse the leaves with water at 100 °C, then steep for 10 seconds. Continue at the same temperature, adding water and increasing the previous steeping time by approximately 5 seconds (10-15-20…). For a more traditional Western-style preparation, use 3 grams of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 100 °C for one and a half minutes. Filter immediately after the recommended steeping time. Steeping times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Puer Sheng Tea (raw) Ban Zhang 2018 is carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex Puer tea category. The gardens where the leaves originate are located in the Ban Zhang area, about 50 kilometers south of Menghai. This area of southern Yunnan, in Xishuangbanna, produces numerous Puers with distinctive aromatic profiles thanks to the local terroir and experienced tea artisans. The infusion has a rich, layered aromatic profile, already showing some signs of aging. Its sweetness is more savory than fruity, recalling rice and starchy foods. The vegetal profile is complex, with a slight bitterness reminiscent of artichoke and a mineral note accompanied by a balsamic nuance in the finish. Origin: Ban Zhang, Menghai County - Yunnan, China Production After harvesting, the tea leaves are withered in the sun before undergoing “kill-green,” similar to the process used for green tea. The leaves are heated less intensely than green tea leaves, preserving some enzymes that contribute to the evolution of the aromatic profile over time. They rest overnight before sun-drying is completed. At this stage the product is called maocha and may be pressed into a form suitable for transport and aging. For pressing, the leaves are steamed briefly to soften their surface, then placed in a sack or cloth that gives them their usually disc-shaped form. The sack is kept under a stone or mechanical press for several hours while the leaves gradually lose the moisture absorbed during steaming. Brewing method We strongly recommend brewing Puer Sheng Tea (raw) Ban Zhang 2018 using the traditional Chinese method (Gong Fu Cha) in a gaiwan holding approximately 100 ml. With 5.5 grams of leaves, multiple infusions can be prepared. Quickly rinse the leaves with water at 100 °C, then steep for 10 seconds. Continue at the same temperature, adding water and increasing the previous steeping time by approximately 5 seconds (10-15-20…). For a more traditional Western-style preparation, use 3 grams of leaves (approximately 2 teaspoons) in a 150 ml cup with water at 100 °C for one and a half minutes. Filter immediately after the recommended steeping time. Steeping times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
