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0 Saturation
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0 Aftertaste
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0 Aroma
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0 Effect
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0 Balance
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0 Body
We managed to personally purchase a small amount of raw material from local farmers and transport it out of Lao Banzhang village ourselves, thereby completely eliminating any potential for substitution. For example, pu-erh tea from neighboring villages is often passed off as genuine Lao Banzhang, yet the price of such maocha is ten times lower, and it's virtually impossible to distinguish the true taste of Lao Banzhang without years of experience.
For this 100 gram pancake, we took 50 grams of spring leaves collected in the spring of 2025 from Da Shu tea trees up to 300 years old and 50 grams of Gu Shu raw materials (trees over 500 years old).
The pressing was carried out in the summer of 2025 at our own production facility.
The taste of Lao Banzhang sheng pu'er is extremely rich and multifaceted, yet very balanced and pure. A distinctive feature of Lao Banzhang sheng pu'er is its distinct bitterness, which quickly transitions to sweetness and lingers in the aftertaste.
It's worth noting that Laobanzhang tea has a very strong Cha Qi. This pu-erh has a noticeably strong tea state.
An exclusive collectible cake for those who want to experience the true pu'er tea from the world-famous Lao Banzhang village. Our company guarantees the authenticity of the raw material.
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Country
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Китай |
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Habitat
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Лао Бань Чжан (老班章, lǎo bān zhāng) |
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Manufacturer
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ООО "Чайная Линия" |
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Year of pressing
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2025 |
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Pressing form
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Бин Ча (блин) |
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Declared weight, g
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100 |
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Type of tea raw material
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Ancient trees (over 500 years old) |
- Reviews
- Vkontakte
Pu-erh is one of the most unique types of tea, which only gets better with age. Many people, when they first encounter this tea, wondered: why is pu-erh more often found in pressed form (cakes, bricks, tochas), and not in loose form? The reasons for this are related to both history and the practical aspects of storing and fermenting tea. Despite modern technologies that allow the production of loose pu-erh, the shape of pressed cakes remains unchanged. And pu-erh is more often found on sale in pressed form, for example, in the form of cakes or bricks, and loose pu-erh is less common. We will talk about the reasons for pressing pu-erh into cakes in this article.
Puer is a unique Chinese tea that is distinguished by its depth of taste, complexity of aromas and versatility of aftertaste. Its taste characteristics are formed under the influence of many factors, from growing conditions to the brewing method. Let's look at the main ones.
Over time, some consumers who are part of the country's "tea elite" discover mainland Chinese tea. And only a few get acquainted with Taiwanese varieties. The path of a tea person is usually long and thorny, but ultimately it leads to the King of Teas - puer. But not everyone is able to go all the way from ordinary teas to puer and appreciate its qualities.
The tea ceremony holds a special place in the centuries-old Eastern tradition. While its essence remains constant, the nature and external manifestations of the tea ceremony vary among different cultures. Each Chinese province has its own distinct tea ceremony and tea used: for example, residents of the southern provinces prefer green tea, while those in the northern provinces prefer red tea. Oolong tea is more commonly used in Fujian Province, while Pu'er tea is widely known in Yunnan Province.
