EN
"Palace Banzhang" is a pressed shu pu-erh from 2016 in the form of a classic 357-gram cake. This tea underwent accelerated wet-piling fermentation, which makes the liquor dark, soft and free of the harshness typical of young sheng pu-erh.
The name of the tea alludes to Banzhang, one of the best-known pu-erh locations in Yunnan, while the word "palace" in the Chinese tradition usually points to carefully selected, small-leaf raw material. With years of storage, a shu of this format opens up more deeply: the piling odor fades and roundness and sweetness appear.
Characteristics
- Type: shu pu-erh (dark pu-erh)
- Year: 2016
- Shape: pressed cake, 357 g
- Region: Yunnan province, China
- Flavor: soft, full-bodied, with woody and sweet notes
Aroma and Taste
Dry leaf. The dry cake smells of dark wood, dried fruit and light spicy sweetness.
Liquor. The liquor is dark, thick and velvety; the flavor is dominated by woody, nutty and earthy-sweet notes, with no bitterness or sourness.
Aftertaste. Warm, long and enveloping, with a pleasant sweetness in the mouth.
Why You'll Love It
A convenient everyday pu-erh for those who like a rich, calm and warming flavor. It suits cold evenings, long conversations and tea after a meal. The pressed cake is easy to store and to give as a gift, and over time the tea only gains depth.
How to Brew
Gongfu brewing
- Vessel: gaiwan or Yixing clay teapot, 100–150 ml
- Tea: 5–6 g per 100 ml, rinse first with a quick 5–10 s infusion
- Water: 95–98 °C
- Time: first infusions 10–15 s, then add 5–10 s each time
- The tea gives 7–8 infusions
Western-style brewing (teapot)
- Tea: 5–6 g per 500 ml of water
- Water: 95–98 °C
- Rinse the leaves with boiling water and pour it off, then add water and steep for 4–5 min
Storage
Store in a dry, clean, well-ventilated place free of foreign odors, away from direct light and moisture. Pu-erh does not like dampness or the company of strongly scented foods.