The Tao of Tea, Pure Leaf, Organic, Teaware, Herbs, Yixing

Banzhang Bing Cha
Old Growth Teas

Origin: Banzhang Mountain, Xishuangbanna, Yunnan, China.

Plucking Season: Spring, 2005

Introduction:

Old Growth Tea Forests:
Old Growth Tea Forests are self-sustaining, biodiverse ecosystems untouched by clear-cutting or mono-agriculture. Centuries old tea trees grow side by side with other indigenous trees and plants in a dense, subtropical mountain forest environment. There are few such tea forests remaining in the world and most are found in southern Yunnan, primarily in Xishuangbanna and parts of Simao and Lincang prefectures.

Banzhang Tea Forest
Banzhang Mountain is located in southwestern Xishuangbanna at 1800 m above sea level. This is a natural, wild type tea forest. An assortment of wild medicinal herbs and plants grow around the base of the tea trees contributing to Banzhang tea’s rich, distinctive flavor.

Local Ethnic Minorities
The Hani people of Lao (“old”) Banzhang and Xin (“new”) Banzhang villages are descendants from a branch of the ancient Qiang people, a nomadic tribe from the Qinghai-Tibet plateau. They are famous in Xishuangbanna for their abilities in harvesting and producing tea.

Size: 6.5 inch diameter

Weight: 250 grams

Servings per cake: 60

Flavor Profile: Multi-layered, earthy, mineral, vegetal flavor. Hints of camphor, smoke, burdock root, and banana leaf give way to a lingering fennel-like sweetness.

Ingredients: Compressed Puer Tea Cake.

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
170°F-190°F (77°C-88°C)	Best with Spring water	0.5	3-5	3-4

To learn about Water Quality click here

The first step is to separate the leaves from the brick/cake. Use a thin, flat knife to wedge between the leaves and gently pry them from the brick/cake carefully avoiding breakage where possible. If the leaf is compressed loosely, the separation can begin with the knife and be finished by hand.

One method of brewing uses about 1 to 2 grams (1 to 2 teaspoons of pre-separated compressed leaf) per 24 oz of 180 F water and a steeping time of 3 to 5 minutes. This method provides a lighter, sweet brew and about 3 or 4 re-infusions. Porcelain, glass and well-seasoned yixing teapots work best for this infusion style.

Puer tea can be brewed in a variety of styles. For more information, see our section on

Brewing Old Growth Puer


Purchase Options
Each - $ 125.00