Yunnan Qizi Cake Tea Old Lao Banzhang Pu'er Tea Cake Ancient Tree Ripe Tea

] Laobanzhang Ripe Pu-erh Tea Cake 357g | Premium Shu Puer | Aged Vintage

Condition:
New: A brand-new, unused, unopened, undamaged item.

Product Description:

Experience the Legend of Laobanzhang

This premium ripe (shou) Pu-erh tea cake is crafted from select sun-dried leaves originating from the legendary Laobanzhang village in the Bulang Mountains, Menghai, Yunnan. Known as the "King of Pu-erh," Laobanzhang is revered by tea connoisseurs for its robust character and deep, lingering finish.

This cake is an exquisite example of the art of ripe Pu-erh. Through a meticulous traditional fermentation process, the naturally bold and potent character of the Laobanzhang leaves is transformed, resulting in a tea that is remarkably smooth, mellow, and layered, without losing its powerful essence.

Key Features:

• Origin: Laobanzhang Village, Bulang Mountain, Menghai, Yunnan.

• Type: Ripe Pu-erh Tea (Shou Puer), Compressed Cake.

• Appearance: The cake is round, firm, and intact. The dry leaves are a rich, glossy reddish-brown, generously coated with golden tips (buds).

• Liquor: When brewed, it yields a deep, clear, ruby-red infusion with an oily sheen.

• Aroma: A clean, long-lasting, and complex fragrance. Expect dominant aged (Chen) notes with a distinct, pleasant nuttiness.

• Flavor & Body: This is where the magic happens. It delivers a bold, full-bodied flavor that is thick, smooth, and velvety. While the tea has a noticeable backbone, the fermentation process softens it, resulting in a "strength with gentleness" profile. You will experience a rich, mellow sweetness with a deep, lasting finish (Huigan).

• Cha Qi (Tea Energy): True to its origin, the tea is known for its powerful "Cha Qi"—a warming, invigorating sensation that spreads through the body.

• Leaf Base: The infused leaves are thick, soft, and resilient, indicating high quality and the potential for further aging.

Brewing Guide:
For the best experience, we recommend using a Yixing clay pot or a Gaiwan.

• Water: Use boiling water (100°C/212°F).

• Rinse: Briefly rinse the leaves with boiling water and discard.

• Steep: For subsequent infusions, steep for 10-20 seconds, adjusting to your taste preference. This tea is highly durable and will yield many excellent infusions.

Storage:
Store in a clean, ventilated, dry, and odor-free environment away from direct sunlight. Properly stored, this tea will continue to improve and develop a more profound character with age