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In China tea market, Lao Ban Zhang (老班章) is famously referred as the King of Raw Pu-erh tea. Its flavor is uniquely strong with bold, complex taste. In Kunming, tea connoisseurs often describe the taste of Lao Ban Zhang as “霸” (superiorly dominant). This is why they crowned Lao Ban Zhang as “The King”.Lao Ban Zhang is named after the village that produces this tea. Lao Ban Zhang Village is located in Bu Lang Mountain (布朗山) at Meng Hai (勐海) county, Xishuang Banna (西双版纳，South West Yunnan). The earliest record on the village’s tea production can be traced back to 1476. Lao Ban Zhang Village is resided by minorities known as The Bu Lang tribe. For generations, the Bu Lang people planted tea trees and produced tea in the mountains. Today, there are 117 Bu Lang families residing in Lao Ban Zhang Village. Due to historical fame, good quality, limited production and monopoly, the price of Lao Ban Zhang Pu Erh has gone sky high and it is almost impossible to obtain authentic Lao Ban Zhang at reasonable prices so we have no way but to find a substitute. Xin Ban Zhang is a neighbor village to Lao Ban Zhang and the Pu Erh tea produced from here shares much similarity in character with Lao Ban Zhang tea. The Hui Gan(aftertaste) is persistent like Lao Ban Zhang. The leaf structure, mouth-feel and aroma is much the same. An intense cha qi accompanies the drinking experience. This intensity is the perfect fuel to transform this tea through years. In fact, a part of Lao Ban Zhang sold on the market is produced from Xin Ban Zhang. It is even a "decent" cheating way and regrettably quite a large part of so-called Lao Ban Zhang sold on the markets is produced from common places in Bu Lang Shan or just those of Meng Hai.

The Ban Zhang Raw Pu Erh Tea Cake was made of tealeaves harvested from 100-200 years old ancient arbor tea trees in Xin Ban Zhang during the Mid-March 2014. It can produced tea with a very appealing thick body and long lasting sweetness.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Bing Dao raw Pu Erh cake is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored.

The following photos were taken and the presentation was made on Otc, 2015. Pu Erh Tea would change with time in taste, flavor and appearance so you may feel different when you try it. Latest photos and presentation of the Pu Erh teas would be shown on our Facebook Page every few years if we feel significant changes have taken place.

We recommend using between 5 and 8g per serving for this tea. Traditionally, the first infusion rinses and "wakes up" the tea and is then discarded. For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.

To break off pieces from the Pu Erh Tea cake, use a letter opener or similar shaped knife. Insert the knife or letter opener into the cake and gently loosen and lift a piece off. The aim of breaking the cake in this way is to keep as many leaves intact as possible.