Pu-erh Teas from Bana Tea Company
Pu-erh Teas Finest by Bana Tea Company
Lao Banzhang Ming Qian

Lao Banzhang Ming Qian

2012 vintage - first spring harvest

Weight: 100 grams (3.5 oz.) or 5gram sample
Type: Raw Pu-erh (non-fermented)
Grade: Premium
Production area: Lao Banzhang, Xishuangbanna Prefecture, Yunnan Province

It has been said that "Banzhang is king, Yiwu is queen." Lao Banzhang has been proclaimed as the "King of Pu-erh" and is probably the most highly sought after Pu-erh in recent years. Every spring, tea aficionados and dealers travel to LaoBanzhang to source this famous tea. The Banzhang region consists of five tribal villages. Lao Banzhang is one of the five and is widely known to produce the best tea. The area is not big and the annual yield from the old trees is far below the demand. As such, being able to source the genuine Lao Banzhang tea is not an easy task.

Taste characteristics:
"It is bitter as it enters the mouth and gradually dissolves. Subtle tea fragrance moves through the mouth as threads of hui gan spin around in the throat." This describes the profound experience of tasting Banzhang tea, according to The Art of Tea Magazine.This Lao Banzhang brick is made with 100% first spring picked leaves from Lao Banzhang. Additional measures were applied to ensure the authenticity of the leave source. This tea offers you a high level of enjoyment and is a “must have” in your Pu-erh collection. It should be noted that the supply of this tea is very limited.

Caution: This brick is very tightly compressed to preserve its fragrance. Please use great caution when loosening the leaves from the brick.

NOTE: free shipping on sample.
Lao Banzhang Ming Qian 100g Brick $227.00 Lao Banzhang Ming Qian 5g sample $15.00

BREWING INSTRUCTIONS:
- Use 5g of tea leaves and brew in a 3-4 oz gaiwan or Yixing teapot.
- Use a mixture of chunks of leaves and the small broken leaves to balance the timing of the release of flavors.

BREWING TEMPERATURE:tea temperature

BREWING TIMES:
RINSE
2 sec.
1st BREW
5 sec.
2nd BREW
8 sec.
3rd BREW
10 sec.
4th BREW
20 sec.
5th BREW
25 sec.
6th BREW
30 sec.
7th BREW
35 sec.
8th BREW
40 sec.
STIMULATION FACTOR: Penetrating "Qi"