Old Banzhang Shu Puerh Tea (2016 year, 357g)

Old Banzang, an excellent matured Chinese variety of dark Puerh (shu puerh), is made from excellent raw materials (large puerh leaf and tips) harvested on Bulan Mountain in Menhai.

Appearance: tea cake shape

Aroma: hints of dried fruits, berries, and wood, coupled with a distinct maltiness

Taste: blend of bark and prune notes

Net content: whole cake 12.6 oz (357g)
Ingredients: Yunnan large leaf sun-dried tea
Origin: Yunnan Province
Production year: 2016
Shelf life: long-term storage under storage conditions
Storage conditions: store in a clean, ventilated, dry, light-proof, odorless environment

Traditional Method
Teapot/Gaiwan: Aged tea requires a yixing teapot.
Water Temperature: 95-100°C (203-212°F).
Brewing Time: 10-30 seconds.
Steps:
- Rinse and warm the teapot/gaiwan and cups.
- Break off a small piece of tea from the cake.
- Rinse the tea leaves with a quick infusion.
- Brew and serve.

Modern Method

Teapot or Mug: Any suitable vessel.
Water Temperature: 100°C (212°F).
Brewing Time: 4-5 minutes.
Steps:
- Place tea in the teapot/mug.
- Steep and enjoy.

Puerh tea can be steeped 10-20 times.