Shou Pu-Erh
Da Ban Zhang
2017 Pest.Free

Imperial Grade 98 P.

An exceptionally fine tea directly sourced from the tea region of Ban Zhang in southern Yunnan. This quickly aged Pu-Erh is made from the highest grade leaves. Large, well-shaped tea leaves and a large proportion of buds yield an exquisite taste that lasts for several infusions. We recommend this tea for Pu-Erh connoisseurs and special occasions.
  • High-grade leaves from 100-200 year-old tea trees
  • Large, unbroken tea leaves with a large proportion of buds
  • Directly sourced from the most sought-after terroir for Pu-Erh in Yunnan
  • Sustainably cultivated without the use of plant protection products


Character Dark chocolate, rounded, full-bodied, earthy, molasses, savoury, bitter, mineral
Tea Garden The tea region of Ban Zhang has been considered for many years to be one of the best terroir for Pu-Erh tea
Terroir Xishuangbanna, Yunnan, China
Harvest Spring harvest, March to May, 2017, hand-harvested
Cultivar Yunnan Da Ye Zhong. Tea tree age: 100-200 years
Elevation 1,100-1,800m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting (kill green), rolling, sun-drying, 1st leaf selection, piling of the leaves, controlled fermentation (45-60 days), air-drying, 2nd leaf selection, steaming, pressing, air-drying
Organic Cert. Cultivation without the use of plant protection or synthetic fertilisers
Grade 98/100 p. (Pu-Erh category); Imperial Grade
As low as €15.90

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€1,590.00 / 1kg

Tea Farm

The tea farmers live in the Ban Zhang region of Yunnan and belong to the cultural minority of the Bu Lang. The right to harvest certain tea trees in all Pu-Erh regions is passed on from generation to generation. The tea trees for this tea have likewise been in the hands of farmers for several generations. Pu-Erh tea trees in Yunnan are treated with great respect and therefore not sprayed with herbicides or pesticides.



This quickly fermented Pu-Erh from the premium terroir of Ban Zhang is an exceptional tea for connoisseurs. The quality of leaves, high production standards, and resulting flavour of this tea make it stand out from generic Pu-Erh. Only the finest leaves from old tea trees in an outstanding terroir are selected for this tea. Careful production retains the leaf quality and facilitates the development of the tea's flavour. The resulting tea has an especially full-bodied and creamy texture as well as a taste that is delicately bitter in a manner reminiscent of dark chocolate. A tea that is certain to please at special occasions.


At the end of the production process the leaves are briefly steamed and pressed into traditional forms (cake, brick, mushroom). Historically, this method was developed for practical and logistical reasons. Today, pressing is known to improve the uniformity of fermentation (ripening) of the tea.


Dark reddish brown

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements.

Yoshi En

Premium Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

The tea region of Ban Zhang is located in southwestern Yunnan near the border with Burma/Myanmar. The entire region is encircled by mountain ranges dotted with old and young tea trees. Tea villages are spread throughout the region, where everything revolves around Pu-Erh tea.

This region is also home to the most expensive variety of Pu-Erh, the Lao Ban Zhang.


The tea was quickly fermented under carefully monitored conditions over a period of 45-60 days and then pressed into form. This tea was produced in 2017/2018 and stored in Guang Zhou, China. Since 2018, the tea has continued to be ripened under special conditions at Sunday Natural in Berlin.

Centuries-Old Pu-Erh Trees

The tea plants needed for producing Pu-Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.


Brewing Guide

5g or 1 heaped tbsp per 150ml (100°C) water.

Classic Pu Erh preparation:

Several infusions at 90-100°C for between 15 and 30 second; The first pour is used to open the leaves and is not intended for drinking. Shou Pu Erh does not become bitter even after a long infusion. For a particularly intense flavor, we recommend infusion times of 2-3 minutes and longer. 


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

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

Recommended Teapot

The ideal teapot for the traditional preparation of long Pu-Erh tea is a gaiwan. Alternatively, a particularly aromatic tea can be steeped in a yixing teapot made from natural clay.

Recommended Storage

Ideally store in a specially made container made of clay or an airtight, double-coated tea tin. To further ripen the tea, store at room temperature with a controlled humidity of 50-70%.

Our recommendations

The image could not be loaded.