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2007 Lun Pin Lao Bang Zhang Pure Old Tree Raw Pu Er, 200g

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Pu-erh Tea
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Edit tea info Last updated by JK Tea Shop
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From JK Tea Shop

Authenic pure old tree Lao(old) Banzhang Raw Pu Er tea; expert’s private collection.

Peak brand the latest Pu Er tea in 2009. Well-selected the 2007 Maocha from above 300 hundred years old big tea tree from Lao Bang Zhang village in Bu Lang Mountain.

In Bu Lang mountains, there are three famous villages producing very well Pu Er tea, namely Lao(old) Bang Zhang, Xing(new) Bang Zhang, Lao(old) Man Er villages. Among the three, Lao Bang Zhang is the most aggressive tea, or even the most aggressive/arbitrary teas in China, from its taste; This can be explained by its tea trees ages, soil, natural environment.

This Lun Pin is composed of 2007 Maocha over 300 hundred years old big tea trees. Deep, floral aroma will wake you up and please you. Clear light yellow tea liquid; super aggressive sweetness and floral aroma dominates your whole mouth after a light bitterness tea liquid; deep, deep throat feeling.

There is a popular saying in China tea industry; After drinking the Lao Bang Zhang, the other tea liquid is plainly water.

Tea tree: Pure big tree(arbor) Pu Er tea

Harvest time: 2007 spring

Picking standard: One bud with two leaves

Shape: Tight, fat, plump.

Dried tea color: dark green color with silver hair

Aroma: deep, clean, exquisite floral aroma; long-lasting aroma in the drinking cup

Tea soup color: light yellowish green color

Taste: bitterness first, then sweetness lasts for a long, long time, strong throat feeling.

Brewing vessel: Recommended Gaiwan; glass cup (another option)

Brewing guidelines: i)Gaiwan: 5-7 grams per time (based on personal taste); the first several infusion is 90C degree or 190F for about 10 second; then the later is about 15-20 seconds. P.S, pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves straightly.

ii) glass cup: 2-3 grams per time. the first two infusion is 90C degree or 190F for about 2 minute; then the later is about 3 minutes.

Infusion time: i) Gaiwan: around 15-20 times

ii) Glass cup: 4-5 times

N.W: 200G

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