Ban Po Lao Zhai
$18.00 – $50.00
Weighty, full-bodied with comfortable bitter end note
Pu Er is the ancient name of a large administration area of five major cities. This area is in Yun Nan Province which is a central hub for tea trading. There are two distinct types of Pu Er tea, Sheng Pu (raw Pu Er) and Shou Pu (cooked Pu Er).
Ban Po Lao Zhai is a Sheng Pu and officially a green tea which is made in a classic green tea method (Shai Qing – sun dried). It is pan-fried at a lower temperature to allow some enzymes to continue to ‘live’ in the loose leaf tea leaves and continue the fermentation process later.
Shou Pu (cooked Pu Er) is made by fermenting the already made Sheng Pu with added heat and moisture to facilitate ‘compost’ of the leaves with the assistance of beneficial microbes, making it black tea.
Both types of Pu Er can be aged. However, a common misconception is that Shou Pu is an ‘artificially aged’ Sheng Pu, which is incorrect. They are different teas and Sheng Pu aging does not result in Shou Pu. For more information, please enquire.
Pu Er teas are named after the location where they are grown. Ban Po Lao Zhai (“Old Village of Ban Po”) is the name of the village where this Sheng Pu is picked and crafted. Ban Po Lao Zhai is the most sought after village for Sheng Pu in Nan Nuo Shan mountain area. Nan Nuo Shan is one of the largest tea mountains west of Lan Cong River and is known for the weighty body of its Pu Er. This selection is harvested from tea trees 200-600 years old! The picking grade is a bud and 2-3 leaves. This Pu Er is also known as Ban Po Tea, Menghai Puerh, Sheng Puerh and Banpo Village Sheng Pu Tea
Health Benefits: Includes Catechins and Epicatechins which are antioxidants. These compounds belong to a group of plant chemicals called Flavonoids. Polyphenols are present which are also packed with antioxidants. Contains small amounts of natural statin which in medical form is used for lowering cholesterol. Also contains polysaccarides which may decrease blood sugar. The amino acid L-Theanine is present. The caffeine content is less than other types of tea.
Porcelain or clay tea ware (gaiwan/teapot) is recommended. Heat the water to 100°C/212°F. First, warm the teacup and gaiwan/teapot. Rinse the tea quickly in the pot with hot water and pour out prior to the first steep.
Gaiwan: Use 7g for 100 ml. 1st to 5th steep 3 seconds. 6th to 9th steep 7 seconds.
Clay Teapot (preferred): Use approximately 3.5g for 150 ml. Steep 25 seconds. Add 10 seconds each additional steep.