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2021 Laobanzhang - King of Sheng Pu, Stone-pressed cake
2021 Laobanzhang - King of Sheng Pu, Stone-pressed cake
2021 Laobanzhang - King of Sheng Pu, Stone-pressed cake
2021 Laobanzhang - King of Sheng Pu, Stone-pressed cake
2021 Laobanzhang - King of Sheng Pu, Stone-pressed cake

2021 Laobanzhang - King of Sheng Pu, Stone-pressed cake

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Laobanzhang village is the most renowned among Pu'er tea lovers.
It is now inhabited by the Hani people, who migrated from Honghe and Pasha, rich in sweet tea cultivars. The land they grew their tea seeds on was originally protected by Bulang minority, who came from Laoman'e, bringing with them the bitter tea cultivars from their place of origin.
The different cultivars slowly merged with each other over the centuries, and finally gave life to one of the highest quality teas, crowned King of Pu'er.

The main feature of this Sheng Pu is the complex bitterness of its centuries-old tea trees, sons of trees from Bulang, which mingles in the aftertaste with the long-lasting sweetness typical of Pasha trees. 
At each new infusion, an elegant aroma of orchids is released from the teapot, and the palate soon meets a typical bitterness, which quickly changes into a honey-like sweetness in the aftertaste, huígān 回甘 in Chinese.
A confortable feeling of freshness invades the body, and a rapid salivation - Shēngjīn 生津 - typical of a so young harvest, invites us to drink onward, discovering the unique aromas of never-ending multiple brews.

Origin: Laobanzhang, Southwest Yunnan
Flush: Spring 2021
Format: 100 gr. Stone-pressed cake
Storage: the leaves can be stored in their original package or in ceramic vases. Avoid heat, light, and moisture.

Infusion Parameters

EASTERN BREWING
Quantity: 
1 gr. of tea every 30 ml of water
Rinse:
 before starting the infusion, rinse the leaves with a very fast washing in order to let them rehydrate and release a more intense brew. Gently cover the leaves with boiling water and pour it after a few seconds.
Brewing time: Begin with a 10-15 second brew. Increase with each successive brew as needed. 
Water temperature: 100° C
Number of brews: 12


WESTERN BREWING
Quantity: 1 gr. of tea every 100 ml of water
Brewing time: 2-3 minutes
Water temperature: 100° C

COLD BREW
Quantity: 1 gr. of tea every 100 ml of water
Brewing: put the tea leaves in room temperature water and steep for 6-7 hours. Filter the liquor and drink within 24 hours.

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