The taste of Banzhang has always been sought by the Pu ‘er tea industry. Different people have different views on the same thing. Yunnan species with large leaves are similar to the style of Brown(布朗), but the heavier the texture, the more pungent the taste, and the deeper the aroma.
Menghai, Yunnan, China
|Banzhang ancient trees sun green tea in Menghai, Yunnan province
|Raw Pu-erh Tea Cake
|Very Low; <2mg/100ml soup (1/10 of Green Tea)
100°C ( 212°F )
To activate the tea’s aroma, it is necessary to warm the tea, i.e., pour out the boiled water immediately for the first time, which can have 1－2 times. The speed must be quick so that the taste of the tea soup can be prevented from being influenced. While really starting, for about 1 minute the tea soup can be poured into the public cup, and then continue the second. With more time, the time can be prolonged slowly, from 1 minute to a few minutes gradually, which can keep the even density of tea soup.
|Ratio (Leaves: Water)
7~8g leaves for 180~250ml water in Gai Wan/Yingxing Teapot
Yixing Zisha Teapot or 200~250ml Gai Wan / Glass Teapot
|No Expired date. Long-term in Storage condition.
Recommend using a Puer Cake Box for storage after each drink.
Relative humidity: below 50%.