Cultivar: Gushu, old puerh tree

Origin: Banzhang

Process: raw, sun dried, pressed as a cake.

Weight of a cake: 340 gram

1. The view

The leaves are high quality with a fair amount of buds. These buds are quite large, which means the old trees they were harvested from are indeed very old. The brew has excellent transparency. Its brown/red color is consistent with a raw puerh from 2008 that has aged in a Hong Kong warehouse. The brewed leaves are thick, but not hard.

2. The scents

The dry leaves still have some storage smell. The brew starts with these smells, but then evolves into very clean dark flower fragrances. These fragrances appear after swalling the tea and remain there as the tea has coated the palate. It's a very powerful, lingering and beautiful scent.

3. The taste

The first taste is pure, clean and amazingly sweet for a puerh. Then comes a thick, mellow taste that impacts the whole palate. Later, instead of dying down like most teas, the aftertaste builds up, wave after wave. From head to toe, I can feel a warm soothing feeling in my body. This delicious, comfortable energy lasts for a very long time. This chaqi is amazing.

Conclusion: There are good reasons for the fame of Banzhang. It's not just all hype. This tea is so powerful that I have always stopped brewing before the leaves were exhausted! Unfortunately, this has led to uncountable fakes on the market. That's why I have taken away the original wrapper and neifei away, because wrappers are easy to fake, but not the tea. Buy the sample first and experience the pure power of Banzhang for yourself!