2009 Ban Zhang Chun Qing

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Pu-erh Tea
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Edit tea info Last updated by the_skua
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From Yunnan Sourcing

Ban Zhang Chun Qing (班章纯情 aka Ban Zhang Pure Feeling) is the fourth tea created under the new Yunnan Sourcing / Rui Cao Xiang label. This label is a co-project between Yunnan Sourcing “Yun Zhi Yuan” (云之源) and their Korean counter-part “Rui Cao Xiang” (瑞草香). This tea is made entirely from Ban Zhang village mountain tea. Ban Zhang village area is in the central southern part of the Bu Lang mountain range in the county of Menghai. Ban Zhang tea has gained notoriety over the last few years due to its strong character and bitterness. It is believed that Ban Zhang tea of quality will age gradually and gracefully, become more and more textured and nuanced. Yunnan Sourcing selected just 30 kilograms of mao cha in total, all from one family in Lao Ban Zhang village. After tasting more than 15 different different Ban Zhang area mao cha samples Yunnan Sourcing chose this one as theywe felt it had the best balance between price and quality.

This tea is characteristically Ban Zhang, with its unique bitterness flavor, without any vegetal harshness (有苦味,没有涩味) and a strong mouth and throat feeling. It can easily be infused 10-15 times each time giving an even brew and never suddenly dropping out. A full gong fu session with this tea leaves me feeling happy and energetic! Keep some tea snacks nearby for when you finish the session. Recommend using 6 grams per 100ml volume brewing vessel!

This tea was compressed in a small tea factory near Jing Hong where stone presses were used. Low temperature “baking” was used to dry these cakes after the compression process thus preserving their integrity! In total just 30 kilograms of this tea has been produced

Net Weight: 357 grams per cake
Compression date: June, 2009
Harvest time: March 2009
Harvest Area: Lao Ban Zhang village of Bu Lang mountains, Menghai county of Xi Shuang Banna
Total Production amount: 84 cakes

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2 Tasting Notes

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207 tasting notes

Opening the pouch and selecting five grams, a gentle sandalwood and citrus stem aroma rise. The first scent off the rinsed leaf is briny, green, and pushes towards delicate paler fruits: plum, apricot, pear, and pineapple. The first two steeps are rather light, but by the third, the excellent quality of this tea has revealed itself, mouthfeel. A silky, glossy, smooth coating texture runs over the tongue, holds in the back of the mouth, and then swells and steams a while longer. A slight ethereal hint of spearmint or wintergreen alights on the roof of the mouth. Lacking that raucous, dry parching sensation that both the Bu Lang and the You Le had, I revel in the delightful heaviness of this tea.

The flavors are solid and delightful in fresh, ripe, light fruit, but for me, this tea takes it home with a thick, coating, almost syrupy rich soup. The texture shows itself as a warm pleasing, gentle, and calm grip of theanine settles over me. I could linger on this sensation, the delicate flavor and the rich texture of this tea until all time has been lost.

Full blog post: http://tea.theskua.com/?p=344

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