Bana Tea Company

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Recent Tasting Notes

86

The taste profile of this Pu’erh was so unique compared to other aged Shengs that it initially put me off. However, once I got used to the unique sweetness and rosy flavor of this tea, I came to enjoy it and added it to my collection.

Its complexity is medium compared to some of the best shengs, but it has a smooth / silky feel to it, a surprisingly sweet flavor and a noticeable rose scent. One of the things I like most about this tea is the really low stimulation effect / caffeine… it’s a tea to relax. I also enjoy how clear this tea is, and it has a really clean feeling when you savor it.

I view this as an excellent tea to add to a collection if you feel like trying something different once in a while. It is so light, has a calming / relaxing effect almost like chamomile tea, and a delicate rose perfume-like scent. This would be a great tea to drink before bedtime.

However, I wouldn’t drink this on a daily basis, as the taste profile is so far off what we’re used in aged raw Pu’erh.

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84
drank Purple Tip by Bana Tea Company
174 tasting notes

Quick Note Thanks again to Amy Oh for sharing with me. I’m slowly but surely going through the samples :)

Dry Leaf Slight Sweet and bitter scent
Wet Leaf Sweet, fruity, bitter, floral.

1st 3secs Sweet and slightly bitter that turns savory and tangy. The sweetness is fruity and subtle, the aftertaste reminds me of a flavorful green tea.

2nd 5secs Sweet, fruity, bitter, slightly floral. The taste becomes savory and really tangy in the mouth but it retains the floral notes.

3rd 10secs Sweet and fruity, some bitterness/tangy that fills the mouth. There are floral notes and slight vegetal/savory notes that linger. The aftertaste becomes sweet in the mouth after a while.

Final Notes
I made about 7 steeps. It held up its taste through the steeps. I was incredibly happy when I finished drinking and decided to look up the tea here. While I was drinking I was thinking “Hmmm I know where this is from… This tastes like Lincang Sheng.” When I saw the description I felt like I aced a Pop Quiz!

I’m not a big fan of Lincang Sheng, for some reason I prefer it as a ripe, it retains some of it’s juicy/tangy properties with the ‘heavy’ properties of a ripe, but still this might be a good one to age at home (even when it says ‘vintage’ it is a REALLY young Sheng).

Preparation
Boiling

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82

Quick Note Thanks Amy oh for sharing with me :) This notes are from my steeps at work (more traditional longer steeps than I usually do in gaiwan).

1st – 30secs Earthy with apparent sweetness, and VERY smooth, I would describe it as an ‘oily’/buttery feeling that coats your tongue. As it washes down it continues to be mellow and smooth and offers hints of toasty coffee and/or cocoa. There’s a slight bitterness that might be attributed to the cocoa/coffee or even slight leather taste to it that is pleasant. The aftertaste is sweet and smooth.

2nd – 35secs More toasty and cocoa-like taste that smooths into a mellow sweetness with cocoa notes. The coating of the tongue is present before it washes down and becomes slightly cleaner. The aftertaste is sweet and just slightly refreshing.

Final Notes
I made 2 other steeps with this one adding around 15-20secs to each. They were both good just a bit of astringency that may be due to the breaking of the cake in half (the coin shape) than the actual tea.

This is a great option for an every day puerh, it is easy to prepare and enjoy and it is surprisingly smooth for its age. At work is was pretty satisfying but if you want to explore its ‘notes’ I’d recommend using a gaiwan at home. It was easier for me that way.

Preparation
Boiling
TeaBrat

I’m glad you liked it!

JC

I did! Thank you for sharing! I had it at home in a gaiwan two weeks ago and brought the other half to work. Cold Weather + Ripe Puerh = awesome!

TeaBrat

yeah we got a bit of chill today so I’m having a shu puerh myself. :)

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67

A very warm, smooth cup, delicious with a touch of milk. I tried to make it lightly initially, and I found it made a surprisingly light cup compared to some others I’ve tried. Sadly I still don’t have a kettle, so my water temperature is approximate.

Preparation
175 °F / 79 °C

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84

I tasted this today at the LA International Tea Festival while visiting the Bana Tea booth. Aside from a very lovely experience of getting to meet the owner of Bana(at least I think she was), I tasted several tea’s and this one in particular stood out as a nice alternative for a good everyday pu-erh.

Now, drinking it at home, this tea tastes even better. Light the first infusions with a super smooth and slightly creamy texture, with a very light hint of earthiness. Feels almost like comfort food… if that even makes sense.

I’m overall glad I purchased this, tasted even better than expected. A more detailed note coming soon.

Preparation
Boiling 0 min, 15 sec

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71

I got this in the vintage sample pack from Bana. I’ve now had two session with it. The tea can get a bitter edge if over steeped, but once you pull back it is very nice. I tend to like strong flavors so I seem to push right up to that edge.

I found 4.3 grams with about 3oz of water made the better steeps, but keep the first few steeps short 20 secs or shorter. The color is a nice clear orange/peach and darkens to redder tint about the 3rd infusion. It lingers on the tongue, with a hint of astringency still. The taste is woody musk.

The aroma is a fairly mild fruity musk early but then fades quickly.

Preparation
Boiling

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92

Another great Shu Pu-erh, and a special Thank you to Amy for a great sample! :))

The dry tea smelled fresh and sweet, mild mushrooms, but mostly like fresh, clean earth. While the tea steeped, there was slightly more pronounced aromas-gentle mushrooms, with a definite clean, earthy aroma. The wet leaves were the most aromatic-somewhat toasty, and I just couldn’t believe how fresh, earthy, and clean the leaves smelled! :))

The cup was dark, but not as dark as the Menghai I reviewed two or three days ago, and what a pleasant, mildly earthy aroma. This tea was so refreshing on my palate. Mild mushrooms and clean earth made this cup so smooth, sweet, and delicious, that I drank it very quickly. :))

The second cup was even better. The wet leaves lost their toasty quality, but the sweetness remained, and the clean earth aromas intensified-reminding me of a “fresh air after the rain” aroma. The kind of aromas where the soil and earth are cleansed and renewed, sharing their rebirth with my senses. :)) The cup was darker, & more aromatic. The flavors were deeper and full, yet still quite mild What’s not to like about mild mushrooms and clean earth?? So sweet and delicious, I drank this cup just as quicky as the first! [4.5 minutes at 195F].

I’m glad I saved the leaves for a third cup. :)) More mild in all respects, yet still so clean, smooth and delicious! What a lovely tea and three quality steeps. :)) [7 minutes at 212F].

I’m still amazed that I got three quality steeps (14 minutes total). Each cup delivered mild mushrooms and clean earthy flavors in varying degrees. Sweet & smooth and my favorite Shu so far. Truly special, and so pleasing to my palate. Thanks again Amy for a real treat! :))

Cupped & Reviewed: Monday, July 9, 2012.

Preparation
180 °F / 82 °C 2 min, 30 sec
Azzrian

And on the shopping list it goes! Another new place to get Pu-erh YAY!

ScottTeaMan

I love Pu-erhs, but sometimes I ask my self whether cooked Puerhs are appropriate for my tastes in warmer weather. Well, when I think of the Bana Lucky Coins, or this Bana Denong, or the Menghai, the answer is definitely YES!! :))

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95

Finishing off the rest of my sample tonight. I had a bunch of vegan chili with beans and this seems like the perfect thing to have after a heavy meal. I did two steeps for around 30 seconds in a gaiwan and poured the results into an Irish coffee mug. It does seem a shame to toss the leaves now but perhaps I will cold steep them and drink them in the morning. This is a luscious pu-erh for sure, clean and mellow with no weird aromas or flavors in sight. See previous notes for more info.

Preparation
205 °F / 96 °C 0 min, 30 sec
KittyLovesTea

When I have vegetarian chili I always have a cup of Pu Erh afterwards because they really do go very well together. Odd seeing as they come from two different parts of the world lol. This brand sounds delicious _

Bonnie

Sounds like it would be good iced! I bottle and chill puerh which is refreshing.

TeaBrat

I do like the Bana teas I have had so far!

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95

I’m coming to the end of my Bana Tea samples (it’s only taken me 6 months) and here is one I haven’t reviewed yet!

After my first quick rinse (5 seconds or so), I steeped this in my infuser mug for around 1- 2 minutes, I lost track… the wet leaves smell very strongly of coffee, wet earth and have a roasted aroma.

The tea liquor is dark brown with a ton of earthiness. I have missed you, pu-erh! waaaah! This has a shiitake mushroom flavor to me, and is extremely sweet and thick with a sweet, fruity aftertaste like plums with dark chocolate – awesome! I’m using less water than I would to make a normal cup of tea and about 1 tsb. of leaf to make it more of a gaiwan-esque experience.

Emotionally this is a very mellow and relaxing tea. :)

My second steep was a little less time (maybe about 1 minute??) and yielded a slightly lighter but still sweet-ish and earthy tea, very similar to the first steep. Hmm, I think this is one I could leave in my cup and keep drinking all day. A delicious and fortifying shu.

I went back to Bana’s site and it really isn’t that expensive for a tea of this age ($18/50 grams). I might have to pick some of this up when I place another order with Bana – just added to shopping list!

Preparation
Boiling 1 min, 0 sec
Doug F

What year is the Shu?

TeaBrat

1994, so they say…

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88

Having a sample of this tea from Bana this afternoon.
Steeping method: xiying teapot after doing a quick rinse

First infusion: 45 seconds. earthy, slightly musty, a hint of smoke and bitterness. Shiitake mushroom aroma. hmmm

Second infusion: 60 seconds. Color is now darker. The tea has a very round mouthfeel and whatever bitterness I was sensing is now gone. The liquor is a gorgeous reddish brown. The flavor is very mild and soothing, woodsy. A tiny bit of sweetness present. Somewhat lighter in flavor than some other shus I have tried recently and a bit uninspired in terms of flavor, but definitely no offensive aromas/flavors.

Third infusion: Sweetness and richness is increasing with no noticeable loss of flavor. I am getting a bit of fruitiness along with some more wood sensations.

Not my favorite shu from Bana so far but still very nice, I enjoyed trying it. I think this would benefit from a few more years of aging perhaps.

Preparation
205 °F / 96 °C 0 min, 45 sec
Tamm

I’m so glad you’re reviewing all of these Bana ones. I enjoy your puerh tasting notes. I’ve still not got the palate to pick up the nuances in it. But being able to read good notes like yours makes it easier to recognize what one should be looking for.

TeaBrat

I don’t think I totally know what I am doing , lol :)

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92

I’m still trying to work my way through these Bana Tea samples I got in early January!

This is excellent – for a 2007 sheng it is very mellow. I steeped this in a small infuser mug this morning. It’s woodsy & slighty earthy, very mild with a sweeter aftertaste than a lot I have tried. I am guessing it is the wild arbor because I seem to be having good luck with those lately. I have no idea what this would taste like aged but I can only imagine it would be even sweeter and more delicious?

I let the second steep go for a bit longer than I would with a tea of this type. The color got to be quite a dark orange and I was a bit nervous. The flavor got a bit more intensified but is still very nice with a woody, almost plummy aftertaste. They say this is a good cake for beginners and I would agree with that assessment. I just checked the price and it is $45 for the cake which is more than I want to spend but it is seriously tempting….

I recommend checking this out… not astringent, bitter or sour, just seriously nice and relaxing.

Preparation
180 °F / 82 °C 1 min, 0 sec

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88

Special thanks to Amy for sending me some really fine coinage! :)) Seriously, the Chinese used tea as a form of currency and barter exchange. I really like this so on to the review.

I used 1/2 a coin for this tasting and drank three delicious cups. In the wet leaves I smelled a toasty and sweet aroma. The cup is very dark and sweet smelling. I just love Puerh teas (the few that I’ve tried). This cup was no exception-velvety smooth, sweet, and delicious! The main flavor note I get here is mushrooms. My second cup was steeped at 1 minute and roughy same temp. An even deeper color greets my eyes. The aromas are slightly deeper as the wet leaves have a more toasty aroma to them. The cup has more depth of flavor too, with even more sweet mushrooms. My last cup (212 for 3 min) was still a delicious sweet cup with good flavor, but not as much depth as the second.

I’m not sure I get the “fishy” quality that alot of people talk of. Maybe it just doesn’t exist here at such short steeps.

For the second 1/2 coin, I decided to do longer steeps to experience the deeper flavors. My first cup steeped at 180 for 3 minutes. Now the aroma really comes out of the wet leaves! Really toasty and wood-like. Deeply inhaling I get intense toasty…….like a roasted marshmallow sweetness. What a toasty sweet aromatic cup before me. Much deeper flavors here-toasty, woody, very sweet and smooth! I’m still getting mushrooms, and….wait…fishy? Maybe some fishiness here. At least I think this is what others describe as the fish-like quality of Puerhs. If so it is mild, and I like fish, so it only adds to the depth of flavor.

My second cup was at a gentle boil for 5 min. I think having only two cups was a good choice as my second cup was similar to the first. Toasty, roasted marshmallows, mushrooms….and fishy?! Maybe a little more “fishy” than the first cup, but still a secondary flavor and still mild to me. What a delicious cup!

What I take with me with this tea experience is that I like to brew Puerhs in shorter steeps like my first 1/2 coin, and with the deeper flavors and aromas of the second 1/2 coin. It just depends on my mood. I like the dark sweetness of the cups. I like all their flavors, and still with the longer steeps-smooth and sweet with no bitterness. A little “fishy” maybe, but not offensive.

I will definitely explore more Puerhs in the future! Thanks again Amy. :)) One coin down, one to go. How should I brew it…….by the 1/2 coin? Should use the whole coin next time? Maybe I’ll flip a coin and throw caution to the wind. :)) WWWHHHEEE!

Cupped: Tuesday & Monday, February 21 & 27, 2012.

Reviewed: Sunday, March 4, 2012.

Preparation
180 °F / 82 °C 1 min, 30 sec
TeaBrat

Eh, I don’t know. People comment on puerhs being fishy all of the time but I never really noticed it with any of mine. Maybe I’m immune to it, I don’t know. I did have one recently that smelled really weird, I’ve been told that is not a sign of a quality pu-erh.

TeaBrat

I also steep puerhs for 30 -60 seconds usually and I rinse mine first. That seems to be the way the Chinese do it. :)

ashmanra

Some of the puerhs from A Southern Season definitely have that low tide vibe going on. Fish and shrimp shells! Most that I have tried are just earthy though. I just set three tuo chas out to air a bit to get rid of some of that seaside aroma!

Bonnie

Sounds wonderful!

ScottTeaMan

These coins were not really fishy to me…….it’s just that I picked up on a flavor note that others may be picking up on and describing as fishy. I think I’m immune to it too, and besides I like fish, so if it is there I LOVE IT!

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98

This morning I am finishing off this sheng sample from Bana. I remember fondly my revelation that sheng did not have to be a sour, assertive beast after trying some of theirs. I am certainly wanting to purchase a cake or two of this, see previous notes.

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98

Another set in my sheng sampler fom Bana. It has taken me a while to get through these but it isn’t like I’m worried about them going bad. :)

I put about 1/2 the sample in my gaiwan and did a quick rinse, then steeped for around 60 seconds with not quite boiling water.

I was a bit intimidated by this one as the description says it’s a smoky tea and those do not tend to be my favorites.

First steep: it’s a very light orange/yellow color. Smoke is present but is very faint. Aroma is a tiny bit sour as seems to be the case with shengs. It does seem a little woodsy and a bit savory. So far it is smooth and enjoyable.

Second steep: my brew got a little bit darker. The tea still seems savory to me but you can also taste a bit of apple-fruitiness there in the background. The aftertaste is ever so slightly astringent and seems to be slightly cleansing to the palette.

Third steep: the tea is getting a bit sweeter now and the smokiness is starting to retreat a bit. Unlike some younger shengs this one is not astringent or bitter, it’s already kind of mellow in the flavor which is nice.

I want to save this note now before Steepster loses it but I will edit if I have anything else to report :)

I really enjoyed this one much better than I thought it would and it is very tempting to pick one of these up to see how it would age in a few years. Although I don’t think it would make it very long before I started to drink it. Maybe I need two? ;-)

Preparation
205 °F / 96 °C 1 min, 0 sec

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89

I have to admit it was kind of a shock for my palette to go from Almond Sugar Cookie to this… lol. But see, I don’t discriminate, I drink almost anything. :)

First steep – this is very nice for a shu, smooth rich flavor with a bit of sweetness in the finish, but a little dark for this much time. More coffee like than anything. And I probably oversteeped this just a tad for my tastes… it was at least 2 minutes at 208 F but I also lost track of what I was doing.

Then the second steep I did for around 45 seconds and that seemed better. It definitely has a bit of a roasted quality as well as some fruitiness coming through. This one makes me feel kind of mellow and happy – I take that to be a good sign.

Third steep – about the same as the second. This definitely has the quality and richness I have come to expect from a Bana tea but I don’t think there’s anything overly exceptional about it that would make me want to buy an entire cake.

Preparation
Boiling 0 min, 45 sec
Thomas Edward(Toad)

:) sounds good to me

TeaBrat

I’ll send you some if you want the rest of this sample.

Ian

Sounds interesting….. Do you perhaps know of any other teas that give the same effect as/taste similar to coffee?

TeaBrat

Ian – pu-erh is the most like coffee that I know of but it isn’t as bitter as coffee.

Thomas Edward(Toad)

Pu-erh is awesome! Amy I got my order in of the Sticky Rice green puerh if you wanted to try it i can send some your way :) also Ian some of the CTC teas that i have been drinking here lately are nice bold teas with a strong maltyness that i would consider almost coffeelike.

TeaBrat

sounds like a plan…

Thomas Edward(Toad)

Cool, Im sending some things off friday i’ll get some out to you :)

ashmanra

I have never had a sheng. Recommendations, anyone?

TeaBrat

Both Bana and Verdant Tea have sheng samplers, that is what I would recommend if you’re new to shengs.

K S

@ashmanra, the Ziyun Moacha by Harney is a sheng.

ashmanra

KS – that is true, it is a sheng. I guess what I am looking for is an aged sheng. The descriptions sound amazing. I really enjoy the shu so I think I would like it.

ScottTeaMan

Amy, I can’t remember where, but at some poit we steepies got into a discussion about breaking Pu-erh cakes. Here’s a great video about it from Teavivre-for all who are interested. :))

https://www.youtube.com/watch?v=5vAq1vU4YcU

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96

Finishing off the rest of this sample today. I’m still shocked at some of the other reviews of this, maybe these people don’t know how to properly steep a pu-erh or appreciate it. :-P

I thought this had a smooth date, almost cinnamon-y flavor. It is a bit lighter in flavor than some other pu-erhs I’ve had which is actually kind of nice. Did not find it muddy or fishy at all – See my previous notes.

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96

I thought this one was delicious. Very smooth and sweet for a pu-erh tea, I steeped mine in the gaiwan for 30 – 60 seconds each time.

The flavors are fruity, I definitely get the date flavor and aroma, or maybe raisin. The wet leaves are dark and smell of cocoa and the forest. A very rich and earthy cup. Bana gets my vote for some of the best pu-erhs I have ever had the pleasure of experiencing. I was surprised this one did not do higher in the other ratings. I think maybe pu-erh is an acquired taste…

I needed something to revive me today and this is helping, very uplifting!

Preparation
Boiling 1 min, 0 sec
ScottTeaMan

So, if I get some sample packs of Puerh teas, you would recommend Bana?!
Do any other companies come to mind for Puerhs?

ashmanra

Scott, send your address and I will send a sample of loose osmanthus puerh from purepuer.com if you like. I want the little gift baskets of puerh tuo cha on the tea gifts page. Too cute!

TeaBrat

I do recommend Bana. Verdant also has sampler packs for puerh. And Red Blossom is great for loose leaf pu-erh but no samples.

ScottTeaMan

ash—I’ll PM you later. :))

Thanks Amy. :))

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93
drank Purple Tip by Bana Tea Company
2765 tasting notes

I’m coming near to the end of my sheng samples from Bana Tea Company. I would have tried them all before now but sheng is something you need to sit down and pay attention to.

I steeped this in boiling water for one minute after a quick rinse of the leaves. I am getting something like a slight apple cider sourness along with a bit of malt. Can a tea be “tangy”? Well this one seems to be, sort of.

For the second steep I decided to go for 30 seconds only. This seems to have been a good decision since the tea is mellowing out a bit. I am still getting apples with a bit of burnt toast and now some sweetness. It seems very fresh and aromatic.

Third steep, I used water that was less hot. More sweetness and mushroomy-ness, it’s very mild and pleasant. This seems like one that would only improve with age although it is quite ready to drink now.

If you want to go on a sheng adventure you certainly can’t go wrong with this sampler pack from Bana, I’d highly recommend it. Not a bad one in the bunch so far…

Preparation
200 °F / 93 °C 1 min, 0 sec

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88

Okay…I am official sold in buying pu-erh cakes now! I just love how this tea imparts the usual flavors of pu-erh but it gives of notes of dates and camphor that adds a bit of sweetness and kick. The first brews were light and lively that gave off notes of camphor, then it slowly introduces itself after the longer brews as pu-erh being all earthy, a bit leathery, just with a slight sweetness of dates. Amazing! Just a simple trip to a whole foods in SoCal and a kind lady who I recognized now as the proprietor of Bana served who me this tea herself! I glad to say i bought a box or two knowing I"ll buy a cake of her Pu-Erh soon!

Preparation
Boiling 8 min or more

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94

I am drinking this tonight, it’s been a while since I’ve had it and I felt like having an evening cuppa… I put a whole coin into my small yixing teapot and short steeps are good with this combination. Tonight this seems delicious and tastes like chocolate to me. I would definitely get some more of these coins, but I just looked at the Bana website and the package is $42 now! I think I paid about 1/2 that much a couple of years ago. I guess they must be selling out? I will savor this tonight…

I finally negotiated my severance package with my ex workplace, I think I will be happy when this whole ordeal is behind me!

JC

ReadingMMMMMM CHOOOCOLATE…” $42!?… :(

apt

I know of a tea shop owner in NY who bought out a ton of her own stock of ripe pu coins.

TeaBrat

apt – maybe it was these because they’re the only coins that have been on Bana’s site…
JC – like a fine wine it just got better & more pricey with age. sigh

apt

no it’s definitely not these, they weren’t from Bana. They were 2005 vintage, individually wrapped, and 7g each.

TeaBrat

ah, ok sorry I was confused :)

Cheri

Yay for finally getting that stuff with the ex-work all sorted out. I hope it’s all finished and finalized quickly so you can really move on.

TeaBrat

Thanks Cheri :)

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94

The after lunch pu-erh. Weather is warming up in San Francisco and I do think I might have issues keeping up this daily pu-erh drinking when it’s warm and sunny because the tea seems a bit heavy. Perhaps some shorter infusions would solve the problem. I wonder if anyone here has ever cold brewed a pu-erh? I might need to try it!

update: the tea was still good after I added a couple of ice cubes and some soy milk. :)

Preparation
205 °F / 96 °C 1 min, 30 sec
Thomas Edward(Toad)

I have sun-brewed a puerh before, it turned out pretty good, i drank it iced :)

TeaBrat

I’m going to try it!

Thomas Edward(Toad)

Awesome! We use glass when we make the sun tea cuz plastic for some reason makes it taste funny to me.

kOmpir

Did you get it on eBay?

TeaBrat

no to Ebay – I didn’t even realize they had pu-erhs. Do you buy from there?

kOmpir

I do, but not that much lately. A lot of counterfeit Pu Erhs circling there, and I usually go for auctions.

TeaBrat

yeah I’m a little leery, would rather buy from someone I trust…

ScottTeaMan

I would avoid all teas and food items sold on ebay.

Charles Thomas Draper

I cold brewed the Teavivre Shu. It was ok. Much better brewed and than chilled as opposed to a traditional cold brew….

TeaBrat

Good to know, Charles…

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94

The after lunch pu-erh. :)
These mini coins unfurl so beautifully to display long and sweet smelling leaves. The resulting brew is earthy with a lingering sweetness and a faint creaminess. see previous notes for more info…

Preparation
Boiling 1 min, 0 sec
ScottTeaMan

I’m saving my last coin for the near future. This is a really good Pu-erh.

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94

I am having a bit of this now… hope it does not keep me awake for too long. :)

I read that the Yunnan + wild arbor/big leaf trees is a good sign of quality and I believe it. This is delicious whether steeped for 30 seconds or 2 minutes. Very rich, woodsy and grounding. No camphor and personally I am glad of that. See my previous tasting notes.

Preparation
Boiling 2 min, 0 sec

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