Banzhang Longzhu (班章龙珠): Shu Pu'er from Kaishunhao in dragon pearl format
In the world of Chinese pu-erh tea, names often carry deep meaning, indicating origin, quality, or form. Bān zhāng lóngzhū Shu Pu-erh (班章龙珠, Bān zhāng lóngzhū) from the producer Kaishunhao (开顺号, Kāi shùn hào) is a prime example. It combines the prestigious name of the legendary tea region of Banzhang, the classic profile of heap-fermented shu pu-erh, and the convenient form of Longzhu (dragon pearl) pressing. Kaishunhao presents this product as aimed at pu-erh connoisseurs seeking both the quality associated with a famous terroir and the ease of brewing.
The Legendary Banzhang (班章, Bān zhāng )
Banzhang is the name of a village and the surrounding mountainous area in Menghai County, Yunnan Province. The region is considered one of the most prestigious and expensive sources of pu'er tea. Teas from Banzhang, especially sheng pu'er, are renowned for their power, complexity, distinctive bitterness, and quick, sweet finish (huigan). The use of the name "Banzhang" for shu pu'er implies that the high-quality tea from this renowned region was used to produce it. Although the fermentation process of shu pu'er (vodui) significantly alters the original character of the leaf, the use of quality Banzhang tea should give the finished shu pu'er a special density, depth, and potential for complex flavor development.
Shu Pu'er - fermentation in heaps (Wodui -渥堆, Wò duī )
This tea is a Shu Pu'er, meaning that it has undergone an accelerated post-fermentation process known as "Wò duī" (渥堆, Wò duī) - wet heap fermentation. It is this technique, as indicated by the "heap" that gives Shu Pu'er its characteristic features:
- Dark, almost black color of dry leaf and infusion.
- Smooth, soft, enveloping taste without harsh bitterness.
- Deep, often earthy, woody, nutty or sweet aroma.
Longzhu format (龙珠, Lóngzhū ) – “Dragon Pearl” 5 grams each
The distinctive feature of this product is the form of pressing – Longzhu (龙珠, Lóngzhū), or "Dragon Pearl". Tea leaves are carefully twisted by hand or by machine into small, dense balls. In this case, each ball weighs 5 grams, which is an ideal portion for one brew. This format is extremely convenient:
- Does not require a special knife or awl for puer.
- Easy to dose the tea leaves.
- Convenient to take with you on trips or to work.
Taste and aroma
- Aroma: Rich, deep, with a predominance of woody-nutty and sweetish date notes. Noble earthiness, without unpleasant shades.
- Taste: Very smooth, dense, oily. Dominant notes of old wood, nuts (walnut, almond), dark chocolate and cocoa. Pleasant and noticeable sweetness. Long, warming aftertaste.
Brewing recommendations
Thanks to the Longzhu format, brewing is as simple as possible:
- Take one "pearl" (5 grams).
- Place it in a gaiwan, small teapot or teapot (volume ~100-150 ml).
- Washing: Pour boiling water (95-100°C) over the ball and drain the water immediately. Repeat the washing once more for better leaf opening.
- Brewing: Pour boiling water over again and steep in short infusions. Start with 10-15 seconds, gradually increasing the time for each subsequent infusion. The tea can withstand many infusions.
Kaishunhao's Banzhang Longzhu Shu Pu'er is an intriguing combination of prestigious Banzhang raw materials, the soft and deep character of Shu Pu'er, and the exceptional convenience of the Dragon Pearl format. It is an excellent choice for those who want to experience tea associated with the legendary Banzhang terroir in an accessible and easy-to-brew form, as well as for experienced Pu'er lovers who value comfort without compromising on the quality of the raw materials.
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Name in Chinese
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班章龙珠 |
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Pinyin
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Long-term employment |
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Translation
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Ban Zhang Long Zhu |
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Country
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China |
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Provinces
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Yunnan (云南) |
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Manufacturer
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Кайшуньхао (开顺号) |
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Fermentation method
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In heaps |
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