Tea
SHENG (RAW) PUER - 2006 Bang Wei Big Trees
This is a middle-aged raw Pu'er tea and the leaf buds appear brown with visible signs of natural aging with glossy surface. In fact, the tea's taste and aroma are heavily influenced by its storage conditions. This tea has been stored in a natural storage under proper conditions in Yunnan which yields a fresher and more fragrant tea. Notably, middle-aged Raw Puer (10-20 years old) provides significantly soften mouthfeel but still with complex character and bouquet, making it a favourite among enthusiasts who appreciate nuanced and evolving tea experience. On the palate, bang Wei , located in Lancang County, Yunnan Province, lies in the northern part of the Lancang Lahu Autonomous County. It is situated on the banks of the Lancang River, at the junction of Lancang, Shuangjiang, and Jinggu counties. The terroir has an annual average temperature of 16.8°C, abundant sunshine, and a mild climate without extreme heat in summer or severe cold in winter. The area enjoys lush greenery and picturesque surroundings year-round, providing ideal conditions for the growth of high-quality tea. As a result, the tea made in this terroir is renowned for its excellent grade. Above all, characters of this tea: Tea from Bang Wei features large, plump buds, relatively thick and long strips, and a darker color. The tea infusion exhibits a vibrant amber or orange color. As a result, the bouquet is high, warm, and long-lasting, with a honeyed and deep quality that is full-bodied. In fact, the flavour is intense, mellow, and robust with dried fruit, honey and wood. In fact, there is a slight bitterness and astringency on the tongue and the mid to back palate, with a strong sweetness concentrated on the tongue. Above all, the fragrance profile is layered and distinctive, with a clear and bright liquor. In fact, it is highly resistant to multiple infusions. Notably, oRIGIN: Bang Wei, Lan Cang county, Yunnan Province ELEVATION : around 1900m HARVEST: April 2006 PLUCKING AND PROCESSING: 1 bud and 2 – 3 leaves were picked from Da Ye Zhong (Camellia sinensis assamica). As a result, the cake was stone compressed so that the cake is quite loose and very easy to break. This tea has been stored and aged in Yunnan. BREWING TIPS: Using boiling water. On the palate, for a normal way of brewing, using 2g leaves for 100ml of water, brewing for about 2-3 minutes. On the palate, for Gong Fu Tea brewing, using 8g for 150ml water, begin with a 20-30 seconds for the few brews, then increasing with each successive infuse to your flavour. In fact, make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaf buds with boiling water very quickly to allow the tea leaf to loosen up and rehydrate before the 1st brew.
About this product
This is a middle-aged raw Pu'er tea and the leaf buds appear brown with visible signs of natural aging with glossy surface. In fact, the tea's taste and aroma are heavily influenced by its storage conditions. This tea has been stored in a natural storage under proper conditions in Yunnan which yields a fresher and more fragrant tea. Notably, middle-aged Raw Puer (10-20 years old) provides significantly soften mouthfeel but still with complex character and bouquet, making it a favourite among enthusiasts who appreciate nuanced and evolving tea experience. On the palate, bang Wei , located in Lancang County, Yunnan Province, lies in the northern part of the Lancang Lahu Autonomous County. It is situated on the banks of the Lancang River, at the junction of Lancang, Shuangjiang, and Jinggu counties. The terroir has an annual average temperature of 16.8°C, abundant sunshine, and a mild climate without extreme heat in summer or severe cold in winter. The area enjoys lush greenery and picturesque surroundings year-round, providing ideal conditions for the growth of high-quality tea. As a result, the tea made in this terroir is renowned for its excellent grade. Above all, characters of this tea: Tea from Bang Wei features large, plump buds, relatively thick and long strips, and a darker color. The tea infusion exhibits a vibrant amber or orange color. As a result, the bouquet is high, warm, and long-lasting, with a honeyed and deep quality that is full-bodied. In fact, the flavour is intense, mellow, and robust with dried fruit, honey and wood. In fact, there is a slight bitterness and astringency on the tongue and the mid to back palate, with a strong sweetness concentrated on the tongue. Above all, the fragrance profile is layered and distinctive, with a clear and bright liquor. In fact, it is highly resistant to multiple infusions. Notably, oRIGIN: Bang Wei, Lan Cang county, Yunnan Province ELEVATION : around 1900m HARVEST: April 2006 PLUCKING AND PROCESSING: 1 bud and 2 – 3 leaves were picked from Da Ye Zhong (Camellia sinensis assamica). As a result, the cake was stone compressed so that the cake is quite loose and very easy to break. This tea has been stored and aged in Yunnan. BREWING TIPS: Using boiling water. On the palate, for a normal way of brewing, using 2g leaves for 100ml of water, brewing for about 2-3 minutes. On the palate, for Gong Fu Tea brewing, using 8g for 150ml water, begin with a 20-30 seconds for the few brews, then increasing with each successive infuse to your flavour. In fact, make sure using boiling water to heat the teapot up first to ensure water temperature remaining as hot as possible while brewing, and rinsing the leaf buds with boiling water very quickly to allow the tea leaf to loosen up and rehydrate before the 1st brew.
