Shu puer "Banzhang Longzhu" from the "Kaishunhao" plant

Banzhang Longzhu (班章龙珠): Kaishunhao's shu pu'er in dragon pearl format

In the world of Chinese pu-erh tea, names often carry deep meaning, denoting origin, quality, or form. Shu pu-erh "Banzhang Longzhu" (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 Banzhang tea region, the classic profile of shu pu-erh obtained by heap fermentation, and the convenient Longzhu (dragon pearl) pressing form. Kaishunhao presents this product as aimed at pu-erh connoisseurs seeking both the quality associated with the renowned terroir and the ease of brewing.

The Legendary Banzhang (班章, Bān zhāng )

Banzhang is the name of a village and the surrounding mountainous region in Menghai County, Yunnan Province. This region is considered one of the most prestigious and expensive sources of pu'er tea. Tea from Banzhang, especially sheng pu'er, is renowned for its power, complexity, distinctive bitterness, and quick, sweet finish (huigan). The use of the name "Banzhang" for shu pu'er implies that high-quality tea from this renowned region was used in its production. Although the fermentation process of shu pu'er (vodui) significantly alters the leaf's original character, the use of high-quality tea from Banzhang should impart to the finished shu pu'er a distinctive density, depth, and potential for complex flavor development.

Shu Pu'er - fermentation in heaps (Wodui -渥堆, Wò duī )

This tea is classified as Shu Pu'er, meaning it has undergone an accelerated post-fermentation process known as "Wò duī" (渥堆, Wò duī) – fermentation in wet piles. It is this technique, as indicated by the "pile" method, that gives Shu Pu'er its characteristic features:

• Dark, almost black color of dry leaf and infusion.
• Smooth, soft, enveloping taste without harsh bitterness.
• A deep, often earthy, woody, nutty or sweet aroma.

Longzhu format (龙珠, Lóngzhū ) – “Dragon Pearl” 5 grams each

A distinctive feature of this product is its pressing method – Longzhu (龙珠, Lóngzhū), or "Dragon Pearl." The tea leaves are carefully rolled by hand or machine into small, dense balls. Each ball weighs 5 grams, making it the perfect size for a single 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 predominantly woody, nutty, and slightly sweet date notes. The earthiness is refined, without any unpleasant undertones.
• Taste: Very smooth, dense, and oily. Dominant notes of old wood, nuts (walnuts, almonds), dark chocolate, and cocoa. Pleasant and noticeable sweetness. A long, warming finish.

Brewing recommendations

Thanks to the Longzhu format, brewing is as simple as possible:

1. Take one "pearl" (5 grams).
2. Place it in a gaiwan, a small teapot or teapot (capacity ~100-150 ml).
3. Rinsing: Pour boiling water (95-100°C) over the ball and drain immediately. Repeat the rinsing process once more to ensure the leaf opens properly.
4. Brewing: Pour boiling water over the tea again and steep in short infusions. Start with 10-15 seconds, gradually increasing the time with each subsequent infusion. The tea can withstand multiple 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's an excellent choice for those seeking a tea associated with the legendary Banzhang terroir in an accessible and easy-to-brew format, as well as for experienced pu'er lovers who value comfort without compromising on the quality of the raw material.