Beng Cha Ban Zhang de Zhengshan
Type: Pu-Erh Sheng (raw)
Origin: Xing Ban Zhang village, Bu Lang mountain, Xishuangbanna, Yunnan.
Foliage: Banzhang Lapsang large leaves (wild tea trees)
Year: 2018
Weight: ±100g
This Pu-Erh tea cake is one of the rare certified organic ones, originally produced for the royalty of the Dai people. Coming from wild tea trees in the Xishuangbanna region, in Yunnan province, this Pu-Erh Sheng (raw) was produced from a pre-spring harvest. The combination of Banzhang Lapsang leaves and a pre-spring harvest (pre-Qingming) offers a very aromatic and smooth tea without astringency.
It has matured to perfection in our Hong Kong warehouses.
It has matured to perfection in our Hong Kong warehouses.
Flavor profile: Its golden liquor offers a very lively aromatic bouquet reminiscent of chamomile, blackcurrant, apricot, as well as a subtle hint of smoky menthol that quickly disappears. Smooth and silky on the palate, it gives a creamy impression with a honeyed finish. Despite its young age, it is flavorful and ready to drink!
Recommended brewing techniques:
5g for 250ml (1g per 50ml) / 95° C water / 7 guaranteed infusions
Pre-rinse the leaves (quick 2-second infusion) with 95° C water, then let the leaves rest for about 30 seconds before the 1st infusion.
Infusions:
1st infusion: 18 seconds
2-4 infusions: 15 seconds
5-7 infusions: 20 seconds