EN
Lao Man E "Banzhang Impression" is an aged 2012 shu pu-erh from the small Lao Man E factory. The recipe uses selected spring-harvest raw material from Bulang Mountain, and the skillful blend opens up with a calm, refined flavor.
The tea was stored in dry Kunming conditions, so it shows a soft, clean dry-storage style. A classic cake with moderately soft pressing and a clean, even break, it is a pleasant choice for an evening tea session.
Characteristics
- Type: shu pu-erh, aged, pressed cake
- Factory: Lao Man E
- Raw material: Bulang Mountain, spring harvest
- Year: 2012
- Cake weight: 357 g
- Storage: dry, Kunming
Aroma and Taste
Dry leaf: expressive, soft and rounded, spicy and woody, with nuances of dark chocolate, walnut, forest moss and tree bark.
Liquor: calm, light and balanced: dry moss, bark and spices; the flavor is rounded and clean.
Aftertaste: light and silky, with a pleasant sweetness.
Why You'll Love It
A tea for lovers of calm, soft, dry-stored pu-erh. It suits unhurried evening tea sessions and weekend tea ceremonies: warming, centering and bringing a sense of harmony.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Water: 95–98 °C; 4–5 g of tea per 100 ml
- The first infusion is a rinse, then short infusions of 10–20 s, adding 5–10 s each time
- The flavor holds for 6–8 infusions
Western-style brewing (teapot):
- Teaware: a porcelain or glass teapot
- Water: 95 °C; 7–9 g of tea per 1 l
- Warm the teapot, add the tea, pour in the water and cover with the lid
- Steep for 3–5 min and pour into cups
Storage
Keep the whole cake in paper or kraft packaging in a dry, well-ventilated place free of foreign odors and direct light. Do not store the tea in airtight plastic: pu-erh needs air.
