Shou Pu Erh
Banzhang 2017 P.Free

The Banzhang tea-growing region lies in the southwest of China’s Yunnan Province, not far from the border with Myanmar. The entire region is framed by a series of mountain ranges covered with both ancient and younger tea trees. Tea villages are scattered throughout the area, and life here revolves almost entirely around Pu Erh tea.

The area is also home to the most expensive Pu Erh tea currently on the market, Lao Banzhang.

Storage

The tea was fermented under carefully monitored, accelerated conditions over a period of 45-60 days, before being pressed into shape. Since its year of production in 2017 until 2018, it was matured and stored in Guangzhou, China. Since 2018 the tea has continued to age under controlled conditions in the Yoshi en Pu Erh storage facility.

Centuries-Old Pu Erh Trees

The tea plants used for Pu Erh are indigenous, large-leaf varieties that are traditionally cultivated in a semi-wild manner. Unlike the conventional tea plants most widely grown around the world, the Pu Erh cultivar does not develop as a low shrub but grows into a tree, capable of living for several thousand years. Scientific study suggests that this cultivar is the common ancestor of all other types of tea. It is native to the four-border region of China, Vietnam, Laos and Myanmar, with the Chinese part located in Yunnan province. As the earliest attempts at cultivating tea are most closely associated with Yunnan’s history, the people of Yunnan fondly refer to their homeland as the “cradle of all tea”. In Yunnan’s tea forests, no two tea trees are alike. Each develops its own individual growth pattern and is covered with distinct mosses and fungal cultures, meaning that every tree produces its "own" unique tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone, allowing it to absorb minerals and trace elements that are then passed on to the leaves and buds. For this reason, teas from these wild-growing ancient tea trees are considered especially precious and are highly sought after.

Brewing Guide

For the extraction of Pu Erh tea we recommend using a Pu Erh needle. Simply look for a looser spot on the outer edge of the cake and gently pry off a small piece.

Use one 5g portion of the cake (approx. 2 heaped teaspoons) per 200–300ml water, 100°C, steep for 1–2 minutes.

A first short infusion (5 seconds) is used to open the leaves for the subsequent infusions and is not consumed.

Classic Pu Erh preparation / Gong Fu:

For this method, a Gaiwan or small teapot (up to 150ml) is used. The amount of tea can be slightly higher (7g). At a temperature of 100°C and initially short steeping times of 15–30 seconds – gradually extended with each subsequent infusion – more than 10 infusions are possible. With this preparation method as well, we recommend first awakening the leaves with a brief rinse.

Packaging

357g: Traditionally packaged in fine rice paper. Includes a certificate of authenticity and quality (Nei Fei, 内飞).

10g: Packaged in a high quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

Traditionally, smaller clay teapots are used for preparing Pu Erh tea. In more recent times, however, classic Gaiwans have also become a popular choice.

Recommended Storage

We recommend Chinese tea caddies made of porcelain or clay for an especially stylish storage option. Alternatively, a more affordable, internally-coated airtight tea caddy is also suitable. To further age the tea, store at room temperature with a controlled humidity of 50-70%.