Tea is available again in orignal wrappers with blossoming lotus flowers!

Pure natural Malaysian storage as its best. Banpen (near to Lao Banzhang village) spring leaves harvested from old trees and gushu. Now fresh leaves from Banpen are few times more expensive than this aged tea. It was produced by small local factory when Banpen village was not so famous.

Perfectly balanced Ban Pen pu-erh with excellent, instant huigan (returning sweetness – sweet aftertaste). Plums, flowers, and typical Bulang honey sweetness. Excellent semi-aged, old tree pu-erh.

Origin: Banpen Village area, Bulang, Menghai Yunnan, China.

Vintage/Harvest: Spring 2008

Tea vartietal: Camellia Sinensis var Assamica

Tea trees age: around 150-250 year old trees


Temperature of water and amount of leaves: 100 C 7-8g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 5-10 seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, 30 g, Whole cake 357g, 50 g


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