“So it turns out this is the Puerh that I’ve been merrily sipping away at for most of this year! It’s really very delicious. Full of stone fruit, honeyed flavours that interplay with that lovely,...” Read full tasting note
“From the Sheng and Shou TTB. Brewed with a gaiwan, gongfu method. No rinse. Steeping times: 10, 10, 20, 20, 30, 30, 35, 60, 120. Dry leaf aroma smells of white sugar. The wet leaf aroma also smells...” Read full tasting note
“I had a lovely gongfu session with this tea this afternoon. I did not take detailed notes but man this one is great! So apricotty and tangy and delicious. Shengadelic!” Read full tasting note
“Working this one up tonight. Measured 7 grams out to brew. Dry leaf has a musky aroma to it and leaves look nice and whole. Not broken and torn as in many blends. Wet leaf has a touch of citrus...” Read full tasting note
Our 2009 Banchang Tree Puerh originates from uncultivated trees in the Lao Ban Chang region in Yunnan, China. This region is home to the Bu Lang tribe, which has been producing tea since 1476. Thousands of old tea trees including those surpassing 800 years grow in the jungle with other wild plants. This puerh is rare since it is historically famous, high quality, has desirable flavors, is of limited supply, and most of the raw materials are monopolized by one tea factory. Our 2009 Banchang Tree Puerh utilizes the Da Yeh varietal, is Grade AAA, and falls in the Sheng (raw) category of puerh. Apricot notes are dominant and mingle with mushroom, rhubarb, clove, and pepper notes. This tea is earthy and toasty. We highly recommend gongfu brewing for best results.
Ingredients: Chinese Puerh Tea
Recommended Brew Time: 2 minutes
Recommended Amount: 2.5 grams of tea for 8oz of water
Recommended Temperature: 212 F (boiling)
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