2010 American Hao 1002 LBZ Pu-erh Tea Cake

A Pu-erh Tea from


78 / 100

Calculated from 3 Ratings
Tea type
Pu-erh Tea
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Apricot, Bitter, Stonefruits, Straw, Sugar
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Typical Preparation
Use 4 oz / 120 ml of water
Set water temperature to Boiling
Use 7 g of tea
Steep for 0 min, 15 sec
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4 Tasting Notes View all

“I must say, this tea is one of the finest young puerhs I’ve had. It is truly impeccable. The wet leaves are a treat to my eyes. They are, in general, intact with beautiful little white hairs and...” Read full tasting note
“Drinking this today on my personal day off from work. Haven’t really had a lot of time to drink tea and actually think about it… A bit bitter/smoky at the start of the session, but that fades after...” Read full tasting note
“This tea came out of the LP Mystery Group Buy – Still behind on drinking through group buys…oops. I used the whole 5.8g in my 100mL gaiwan. The leaf smelled like straw, stonefruits, and a hint of...” Read full tasting note
“This is a fairly tasty but bitter sheng puerh. It was quite bitter in thte early steeps. I would say it took at least four steeps to begin to lose its bitterness. It also developed that fairly...” Read full tasting note


The 2nd of its 2010 series, this cake is made by using genuine Fall arbor materials from Lao Banzhang (LBZ), Menghai area. Lao Banzhang is known as ‘King of Pu-erh’.

This is the most expensive tea we managed to make. The taste is fresh, pure, and aromatic, it is phenomenal to sense how fast the sweetness returns from the bitterness, and how good the throat feels after drinking, with such a memorable experience against any other tea you are longing to drink another round soon enough.

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