Xin Ban Zhang Sheng Pu-erh (\u65b0\u73ed\u7ae0\u751f\u666e\u6d31) is a raw pu-erh that comes from Xinbanzhang Village located in the mountainous region of Menghai County in Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. The 200g cakes are made from leaves harvested from 100-200 year old arbour tea trees growing at an altitude of 1,600-1,700 metres. This particular production is from 30 March 2019. While still young, these cakes can be enjoyed straight away or put away for further ageing.<\/p>\n
Xinbanzhang (\u65b0\u73ed\u7ae0) is a village located high up in the mountainous Menghai County in Yunnan Province. The name would be familiar to connoisseurs of pu-erh as this is a neighbouring village of the famous Laobanzhang Village (\u8001\u73ed\u7ae0). Lao Ban Zhang pu-erh has been crowned, by some, as the ‘King of Pu-erh’. This means that teas from Laobanzhang attract much higher prices than from neighbouring mountains and villages. Authenticity and pricing issues aside, Lao Ban Zhang pu-erh is highly regarded for the powerful characteristics of the tea as well as the history of production in the area that goes back over 500 years. By contrast Xin Ban Zhang pu-erh has not gained such notoriety and presents a much better quality to price proposition.<\/p>\n
Xin Ban Zhang Sheng Pu-erh raw pu-erh comes pressed in small 200g cakes and displays a complex bold mouthfeel with rich multi-layered flavours. It produces a clean liquor with a fruity and lightly woody aroma. This sheng delivers the expected strong character and lively Cha Qi. There are mineral and woody umami flavours and notes of hay, dried exotic fruits, apricot kernels and yuzu zest. The interplay between savoury and sweet flavours then progresses onto a lasting sweet yet lightly tannic finish.<\/p>\n
We suggest brewing parameters of 90-98\u00b0C for 3-5 minutes according to your taste, brewing multiple times. Prise off a required amount of leaves with a sharp knife or pu-erh knife and brew multiple times. Categorically, for best results brew Gong Fu style, using 5g per 100ml in a good traditional clay pot. When brewed Gong Fu style we suggest briefly washing the leaves and then following with multiple short infusions.<\/p>\n