2009 Lao Ban Zhang Premium Raw Pu-erh tea cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Camphor, Stonefruit, Sweet, Vegetal, Floral, Fruity, Tangy, Asparagus, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Doug F
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 15 oz / 448 ml

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14 Tasting Notes View all

  • “This tea cake has increased in price 2 and half times since I bought it which indicates how precious this little cake is. It’s a very deceptive, mercurial tea—the first 30 second infusion is sweet...” Read full tasting note
    95
  • “5g, Brita tap in 90 mL gaiwan boiling. 10s rinse. I didn’t purchase my partial cake from YS (given the annual price increase factored prices, to more or less quote a review on there: “if you have...” Read full tasting note
  • “This is quite nice. Has the characteristic LBZ smoothly bitter background with a touch of camphor and cocoa. Also has the qi you’d expect from such a tea. My only gripe is that it’s not as...” Read full tasting note
  • “All this talk of LBZ made me want to try one of my samples ive been saving for a rainy day, so I broke this one out. Also because ive got two sleepeze tablets (diphenhydramine hydrochloride) and...” Read full tasting note
    90

From Yunnan Sourcing

Members of the Mengku Tea Factory made an expedition to remote areanear Banzhang mountain to obtain the leaves for these cakes. The leaves are from trees 400 to 500 years old that were heavily cut during the Cultural Revolution. The trunk is still intact and in the 35 years since the trees have continued to grow and produce excellent quality Pu-erh with that special Banzhang taste and penetrating perfume-likearoma. When brewed is golden yellow and takes 15 or more infusions, each infusion with it’s own taste and gradually less bitter and ineffably sweet.

The cakes are made from the highest grade Ban Zhang raw material andare entirely spring 2009 production. The price of premium Ban Zhang raw material has surpassed other tea mountains, because it is the most sought after. Many producers use just 10% to 20% Ban Zhang material to give their blended cakes enough “oomph” to make them taste good.

About Yunnan Sourcing View company

Company description not available.

14 Tasting Notes

84
43 tasting notes

This morning I’ve decided to sample a 2009 Lao Ban Zhang Premium. I received this tea from a friend the other day and am very pleased to be able to sample it. I begin with approximately 4.2 grams in my gaiwan. I cannot say much as to the dry leaf appearance as it looks like your typical arbor leaf. What I can say is that it is mostly intact – very nice. A brief wash (my washes tend to be about 5 seconds) of the leaves bring out a unique nose. .. perhaps a slight smoky (not the smokiness found in Xiaguans) hayness? The nose isn’t very impressive – typical of the region. However, where the nose lacks, the soup makes up for! The soup is a beautiful light amber colour with a wonderful profile. Upon sipping, there is a kind bitterness which greets all the taste buds. In a fraction of a second, this bitterness transforms into a subtle sweetness. One can easily detect this transformation in the mouth… very dynamic. The tea is thick in the mouth and leaves a nice coating. The hui gan is a little light, but perhaps I under leafed? Perhaps the sender could comment on this. I do detect some cha qi, which, naturally, is very nice. In my opinion, this is an excellent tea. It’s dynamic, complex and tastes nice! I will give this tea an 84/100 =).

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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