Lao Ban Zhang
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Lao Ban Zhang
Staff Pick
An extremely rare and sought-after raw puerh cake made from Banzhang Mountain, Yunnan Province. The leaves are from trees 400 to 500 years old, hence the name "Lao Ban Zhang", or Old Ban Zhang. It has special Banzhang taste and penetrating perfume-like aroma. The appearance of the leaf itself is stout and burly, greenish-black and thick and healthy veined leaves. The brewed tea liquor is bright yellow and clear. The aroma of the tea has scents of orchid and cacao. The flavor and mouth-feel is classic Lao Ban Zhang with strong "ku" (bitterness) and little "se" (Astringency). The "ku" bitterness in early infusions can be quite intense but not harsh or over-powering, but through successive infusions the tea mellows allowing for more subtle and textured flavors to be enjoyed. The tea can easily be brewed 12 or more times, and it displays its wild ancient arbor traits by delivering a rich textured brew from beginning to end.
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
Instructions:
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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