Laobanzhang is a legendary village, located in the Bulang mountains, Menghai area, Yunnan province, China. Altitude is 1700-1900 m above sea level. The unique climate, high altitude, soil, and humidity create an excellent environment for the tea trees' growth, which results in giving this tea a special character and taste. Nearly 200 000 ancient trees have been grown here for hundreds and even thousands of years. There are at least 9000 tea trees older than 800 years old. Pesticides are forbidden there by the law, and the local people grow tea organically, following old cultivating and harvesting traditions. Due to a limited quantity of raw leaf materials, the price is getting higher each year. The annual harvest is about 50 tons. It is becoming increasingly challenging nowadays to get an authentic Laobanzhang, therefore, I'm very happy to share with you this unique tea. This tea is incredibly famous for its unique, intensive, long-lasting flavour and strong Cha Qi (energy). Rich taste with multifaceted notes and tones.
This amazing cake is made from tea leaves plucked from ancient trees. The young combination of "one bud and two leaves" is traditionally processed and stone-pressed into 357g cakes. This stunning cake inspires us to be gentle and to try not to break even a single leaf. The dry leaves' aroma is sweet with notes of dried fruit, but right after keeping them in a warmed teapot, the fragrance develops to be quite intense. Very sweet and tender aroma with notes of berries, marmalade, and honey. After rinsing, some notes of vanilla and wildflowers appear. The taste is deep and thick with tones of honey, wood, and sugar.
To start with, I would recommend brewing this tea with a little bit of cooled-down water, for example, 90° or even 85°C. This trick always works well with young shengs and gives an opportunity to get a more smooth and gentle taste. This high-level sheng puerh is definitely worth your attention!