Ban Pen 2018 – Long Fermented Banzhang Gushu, Golden Bud Shu Puer

Description

ORIGIN & HARVEST TIME

China, Yunnan, Menghai, Bulang Shan, Banzhang region, Ban Pen Village 2018

CHARACTER

Bān Pén – 班盆 – is located in Menghai in the Bulang Mountain region, less than 3 km from the village of Lao Banzhang. Puers from here are sought after specifically for their extremely high tea power. The area is considered the best in all of South Yunnan. Our 2018 cake is a “golden puer” pressed entirely from buds, which is slightly different from the classic shu teas in its processing. Its fermentation period is about two weeks longer, 60 days, but at drier and lower humidity, the wet tea mound matures. The slower fermentation process gives tea a sweeter, sometimes nutty, honey base character, earthiness is less in characteristic.
So here is a very strong, bare tea with a very delicate, creamy-walnut flavor, which is expected to age wonderfully. It’s also the perfect choice for immediate consumption and also for investment: If you have any left over for the 30s, it’ll be a pleasure to get it out!

DOSAGE & BREWING GUIDELINE

A) Traditional way in a gaiwan/clay teapot: 5-8 grams + 150 ml water. According to the Gongfucha, it can be infused at 95°C, for 40-60 seconds, 8-10 times.

B) Modern brewing in a jug: 5-10 grams + 300-500 ml water. It can be infused at 95 C°, for 2 minutes, 2-3 times.