This listing is for a 50g sample from a 400g cake.
This Lao Banzhang material was gathered and brought to the Fenghuang Refunded tea factory in Dali and processed into cakes in 2012. The material is from the previous year of 2011.
This tea has a very in depth flavor profile, with strong minerality and a great astringency to keep the flavors lingering. The wet leaf gives off a fruity and woody aroma, with a hint of the classic aged sheng funk. This tea is held in high regard for a reason!
We prefer 5g to 100ml, starting your steeps at 190F and raising to boiling over the next few steeps.
