SHENG (RAW) PUER - 2006 Bang Wei Big Trees

This is a middle-aged raw Pu'er tea and the leaves appear brown with visible signs of natural aging with glossy surface.  The tea's flavour and aroma are heavily influenced by its storage conditions.  This tea has been stored in a natural storage under proper conditions in Yunnan which yields a fresher and more aromatic tea.  Middle-aged Raw Puer (10-20 years old) provides significantly soften mouthfeel but still with complex flavour and aroma, making it a favourite among enthusiasts who enjoy nuanced and evolving tea experience. 

Bang Wei, located in Lancang County, Yunnan Province, lies in the northern part of the Lancang Lahu Autonomous County. It is situated on the banks of the Lancang River, at the junction of Lancang, Shuangjiang, and Jinggu counties. The region has an annual average temperature of 16.8°C, abundant sunshine, and a mild climate without extreme heat in summer or severe cold in winter. The area enjoys lush greenery and picturesque surroundings year-round, providing ideal conditions for the growth of high-quality tea. The tea produced in this region is renowned for its excellent quality.

Characters of this tea: Tea from Bang Wei features large, plump buds, relatively thick and long strips, and a darker color. The tea infusion exhibits a vibrant amber or orange color. The aroma is high, warm, and long-lasting, with a sweet and rich quality that is full-bodied. The flavour is intense, mellow, and robust with dried fruit, honey and wood. There is a slight bitterness and astringency on the tongue and the mid to back palate, with a strong sweetness concentrated on the tongue. The fragrance profile is layered and distinctive, with a clear and bright liquor. It is highly resistant to multiple infusions.

ORIGIN: Bang Wei, Lan Cang county, Yunnan Province

ELEVATION: around 1900m

HARVEST: April 2006

PLUCKING AND PROCESSING: 1 bud and 2 – 3 leaves were picked from Da Ye Zhong (Camellia sinensis assamica). The cake was stone compressed so that the cake is quite loose and very easy to break. This tea has been stored and aged in Yunnan. 

BREWING TIPS: 

Using boiling water.  

For a normal way of brewing, using 2g leaves for 100ml of water, brewing for about 2-3 minutes. 

For Gong Fu Tea brewing, using 8g for 150ml water, begin with a 20-30  seconds for the few brews, then increasing with each successive brew to your taste. 

Make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaves with boiling water very quickly to allow the tea leaves to loosen up and rehydrate before the 1st brew.