Lao Ban Zhang
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Lao Ban Zhang
Staff Pick
This is a rare and well sought-after raw puerh from BanZhang area, Bulang Mountain, in Yunnan Province. It is made of wild puerh tea trees of more than a hundred years old. The flavor and mouth-feel is classic with strong "ku" (bitterness) and little "se" (Astringency); which quickly turns to “hui gan” (sweet after taste).
Staff Comments:
Puerh, the Scotch of teas! If you are interested in expanding your palate, try the classic Lao Ban Zhang. Its rich, subtle flavor will keep you steeping again and again. Puerh is known to arouse a sense of nostalgia in its drinkers, so grad a cup and relive your most treasured memories. - Conner
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try steeping at 195� Fahrenheit.

If you are interested in a stronger brew try steeping for 3 minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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