2010 BAN ZHANG CHA WANG (ripe)
China - BuLang Shan, Menghai county, Xishuangbanna, Yunnan province
Regarded by connoisseurs as among the very best of Pu erh teas this BAN ZHANG CHA WANG is from old arbour trees grown in a pesticide free wild ancient forest on BuLang mountain, where the rich organic soil and climate are ideal for producing a tea of this exceptional quality
For generations, the local people planted tea trees and grew tea in the mountains. Our BAN ZHANG CHA WANG is still produced in the traditional way by the local tea farmers who manage the ancient forests without pesticides and using only natural fertilisers.
Hand-picked, the leaves are sun dried naturally, fermented and then pressed into tea cakes at Menghai Qizi Cake Tea Factory. The resulting tea tastes sweet and intense with a thick body and the mild sweetness becoming more apparent after multiple infusions.
- Name:
- 2010 KING of BAN ZHANG TEA (ripe)
- Chinese Name:
- 班章茶王 BAN ZHANG CHA WANG
- Origin:
- BuLang Shan, Menghai county, Xisuhangbanna, Yunnan province
- Tea Varietal:
- Da Ye Zhong (big leaf varietal)
- Harvest:
- Autumn 2010
- Pressed:
- 2010 - Menghai Qizi Cake Tea Factory, Menghai Town
- Picking standard:
- Whole wild leaves
- Dried tea colour:
- Reddish brown
- Aroma:
- Plum, nectar and orchid
- Liquor:
- Chestnut brown
- Taste:
- Subtle, smooth, rich, silky, sweet aftertaste
- Time of day:
- Anytime
- Brewing:
- Multiple - to taste
Brew the perfect cup of
BAN ZHANG CHA WANG
- 5 - 8 g / 300 ml
- 100 °C
- 3 - 5 minutes
Be the first to review 2010 BAN ZHANG CHA WANG (ripe). You first need to buy this product and then you can leave a review.
Share this product:
Regarded by connoisseurs as among the very best of Pu erh teas this BAN ZHANG CHA WANG is from old arbour trees grown in a pesticide free wild ancient forest on BuLang mountain, where the rich organic soil and climate are ideal for producing a tea of this exceptional quality
For generations, the local people planted tea trees and grew tea in the mountains. Our BAN ZHANG CHA WANG is still produced in the traditional way by the local tea farmers who manage the ancient forests without pesticides and using only natural fertilisers.
Hand-picked, the leaves are sun dried naturally, fermented and then pressed into tea cakes at Menghai Qizi Cake Tea Factory. The resulting tea tastes sweet and intense with a thick body and the mild sweetness becoming more apparent after multiple infusions.
