Beng Cha Ban Zhang [Zhengshan] Sheng | Year 2007

This Pu-Erh tea cake is one of the rare certified organic teas, originally produced for the royalty of the Dai people. Made from wild tea trees in the Xishuangbanna region of 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 with no astringency.
It has matured to perfection in our Hong Kong warehouses.

Taste profile: Its golden liquor offers a very lively aromatic bouquet reminiscent of flowers and dried fruits such as dates, with a subtle hint of menthol that quickly disappears. Sweet and silky on the palate, it gives a creamy impression with a sweet finish. This is a very interesting and tasty Pu-erh, with a very atypical profile - a must-try!

5g for 250ml (1g per 50ml) / water at 95° C / 8 infusions guaranteed

Pre-rinse the leaves (quick 2-second infusion) with water at 95° C, then let the leaves rest for about 30 seconds before the 1st infusion.

1st infusion: 20 seconds

2-5 infusions: 18 seconds

6-8 infusions: 25 seconds