Bana Tea Co. Limited Edition-Early Spring Tea

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Pu'erh Tea
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195 °F / 90 °C 0 min, 15 sec 5 g 5 oz / 141 ml

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From Bana Tea Company

Bana Tea Company Limited Edition (2008 vintage – first Spring harvest)
Weight: 200g
Type: Raw (non-fermented) Pu’erh (Grade1)
Production area: Jinggu Mountain, Yunnan Province, China
Taste characteristics:
This young and preciously packaged tea cake is produced from ancient 100 to 400 year old tea trees. The brewed tea is a peach-yellow color and presents a crisp delicate apricot flavor. This refreshing and clean greenness imbues one with the feeling of walking through a forest after a rain.

After almost two years, this tea has matured into a slightly darker brew and has become fuller and creamier. It is best consumed in the morning or throughout the day when you need a brief hiatus from a hectic routine.

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6 Tasting Notes

63 tasting notes

Ok, so I placed it in the zi-sha tea storage unit (guan) for two weeks and decided to try it out again since the weather has warmed up again. I don’t drink greens/raw unless the weather permits… all that cold not good for the stomach qi. Here goes…

Underwhelming. That’s my basic impression. I got 9 infusions before I just got bored. 15s/15s/15s/30s/30s/1m/1m/3m/3m, all at 195.

There was a world of difference in the taste since going into the zi-sha tea caddy (yeah that’s the word). All of the harshness of the tannins had essentially vanished. There were some, but they decreased by about 90%, becoming only evident after about fifth round.

Round #1: slight smoke, marshmallows, silvery liquor, vanilla, wee bit sweet, whispers of a certain metallic taste that I’m not too fond of.

Round #2: liquor more yellow, a hint of green, sweet vanilla taste, more metallic notes.

Round #3: liquor same color, itchy eyes.

Round #4: smokiness is really evident now, with slight soapy taste, liquor now quite yellow, more bitter, mellow, smoky, bitter, especially at the blade of the tongue.

Round #5: liquor is now more pale, smoky taste, a little soapy.

Round #6: bitter (finally), vanilla taste returns, smoky aftertaste.

Round #7: bitter but a roundness to the bitterness, no smokiness. liquor is still yellow.

Round # 8 &9: essentially the same. i didn’t note any new flavors.

It was nice to see how much storing the tea can affect its taste. In this case storing in the caddy for only two weeks changed this tea remarkably. It made it more pleasant in terms of tannins and “that metallic taste,” but it also seems that if it were to stay in the zi-sha much longer it will be even more characterless than it already strikes me.

I’d recommend this tea but probably not at this price. I really have only sampled pu-ers imported directly from China and this was the first I just purchased here at a tea event.

Flavors: Vanilla

195 °F / 90 °C 0 min, 15 sec 4 g 6 OZ / 177 ML

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309 tasting notes

First steep: very green with a sweetness

Secod steep: a muddiness is coming out now. It tales like a muddy grass yard smells.

Third: it’s become lighter. A barely-there “generic tea” taste as the finish and sthe muddiness has turned to gravel dust.

So far I’d say this is a good tea but not a favorite in pu-erhs, for me.

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5 tasting notes

At 10 years old, this tea is boring and watery for the first few steeps — I’ve brewed it at 6 and 7g/100ml, and will up it to 8g next time — but around steep 4 it reveals an interior life: flowers and the prickle of camphor and a little barnyard. By steep 5 it begins smoothing out, and the huigan becomes notably cooling. Whether I’ve brewed it well or poorly, the most remarkable thing about this tea is the cha qi. In general, I react most strongly to the caffeine in tea, but here the qi is super calming and fuzzy-brained. A real two-hit stoner high — I can only drink this tea on a weekend.

7 g 3 OZ / 100 ML

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152 tasting notes

This tea has golden yellow or light amber color. It tastes sweet and fruity with an earthy apricot flavor.

205 °F / 96 °C

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