BAN PEN LAO ZHAI GU SHU SHENG CHA
SHENG PU'ER FROM BAN PEN
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ban Pen, Menghai, Xishuangbanna, Yunnan, China
A 10+ year-old sheng Pu-erh from Ban Pen, crafted from ancient tea trees, offers a perfectly balanced taste—smooth yet powerful, with deep woody and honeyed sweetness, softened bitterness, and a lingering, cooling huigan that reflects its aged complexity. MORE
357 g cake
AROMA
Fruity, vanilla
TASTE
Dried fruits, woody
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2012
SHENG (RAW) PU'ER
★ PESTICIDE-FREE
Ban Pen, Menghai, Xishuangbanna, Yunnan, China
A 10+ year-old sheng Pu-erh from Ban Pen, crafted from ancient tea trees, offers a perfectly balanced taste—smooth yet powerful, with deep woody and honeyed sweetness, softened bitterness, and a lingering, cooling huigan that reflects its aged complexity. MORE
357 g cake
AROMA
Fruity, vanilla
TASTE
Dried fruits, woody
VARIETAL: Da Ye Zhong
HARVEST: Spring, 2012
Scientific studies proved that tea leaves from Pu’Er trees contain more polyphenolic organic compounds, which are the most powerful antioxidants than tea leaves from other regions. Sheng pu’er strengthens the cardiovascular system, vitalizes the nervous system, supports brain activity, reduces blood pressure, and has anti-inflammatory properties.
Learn more about BIOCHEMISTRY OF A TEA LEAF
Learn more about PUERH TEA BASICS
EASTERN (PIN CHA) ★
Temperature: 85-99 °C
Amount: 3-7 grams per 120 ml of water
Steeping: 10-30 sec x 7+
WESTERN (INFUSION)
Temperature: 90 °C
Amount: 2-3 grams per 250 ml of water
Steeping: 1-2 min x 3+
Learn more about TEA BREWING METHODS
BAN PEN ANCIENT TREES 2012
ORIGIN
Ban Pen is a well-known tea-producing village in the Xishuangbanna region of Yunnan, China. It is located in the Menghai County area and is part of the Bulang Mountain tea-producing region. The tea trees in Ban Pen are typically ancient arbor trees, some over 100–200 years old. The altitude is around 1,400–1,600 meters, with a good balance of sunshine, rainfall, and mist—ideal for tea cultivation. Ban Pen is considered one of the "Ban Zhang tea villages," along with Lao Ban Zhang and Xin Ban Zhang. While not as expensive or famous as Lao Ban Zhang, Ban Pen tea shares some bold, powerful characteristics but is often more affordable.
ORGANOLEPTICS
A beautiful tea cake with light compression, easily breaking into individual leaves, preserving the integrity of the tea leaf. The raw material contains a large number of young buds, making the taste softer and more refined. The dry tea leaf has a noble, clean, sweet, fresh aroma with fruity, wine, and vanilla notes. When warmed by breath, the aroma intensifies, revealing dried fruit and nutty and slightly woody undertones. In a preheated teapot, the aroma continues with fir and woody notes. After rinsing, the aroma unfolds into herbal notes with eucalyptus and menthol nuances. Light fermentation notes indicate post-fermentation due to 10+ years of aging. The aroma is calm, restrained, and noble.
The tea brews into a clear, transparent amber infusion, whose depth and richness change depending on the water temperature and steeping time. The taste is refreshing, light, and effortless, with woody, nutty, and herbal notes. The tea infuses into a soft, calm, and deep drink, with dried fruit and woody notes, followed by a long-lasting sweet and slightly menthol aftertaste. The tea has depth and a gentle, soothing energy (Qi), bringing relaxation and harmony. This sheng pu-erh stands out significantly among modern shengs with its balanced, soft, and tranquil character.
Ban Pen is a well-known tea-producing village in the Xishuangbanna region of Yunnan, China. It is located in the Menghai County area and is part of the Bulang Mountain tea-producing region. The tea trees in Ban Pen are typically ancient arbor trees, some over 100–200 years old. The altitude is around 1,400–1,600 meters, with a good balance of sunshine, rainfall, and mist—ideal for tea cultivation. Ban Pen is considered one of the "Ban Zhang tea villages," along with Lao Ban Zhang and Xin Ban Zhang. While not as expensive or famous as Lao Ban Zhang, Ban Pen tea shares some bold, powerful characteristics but is often more affordable.
ORGANOLEPTICS
A beautiful tea cake with light compression, easily breaking into individual leaves, preserving the integrity of the tea leaf. The raw material contains a large number of young buds, making the taste softer and more refined. The dry tea leaf has a noble, clean, sweet, fresh aroma with fruity, wine, and vanilla notes. When warmed by breath, the aroma intensifies, revealing dried fruit and nutty and slightly woody undertones. In a preheated teapot, the aroma continues with fir and woody notes. After rinsing, the aroma unfolds into herbal notes with eucalyptus and menthol nuances. Light fermentation notes indicate post-fermentation due to 10+ years of aging. The aroma is calm, restrained, and noble.
The tea brews into a clear, transparent amber infusion, whose depth and richness change depending on the water temperature and steeping time. The taste is refreshing, light, and effortless, with woody, nutty, and herbal notes. The tea infuses into a soft, calm, and deep drink, with dried fruit and woody notes, followed by a long-lasting sweet and slightly menthol aftertaste. The tea has depth and a gentle, soothing energy (Qi), bringing relaxation and harmony. This sheng pu-erh stands out significantly among modern shengs with its balanced, soft, and tranquil character.
AN SHIM TEA 'MAO CHA' COLLECTION
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