Lao Banzhang (老班章)

tea imagery: King of the mountain

Lao Banzhang is sheng pu-erh from a village of the same name in the Bulang Mountains. It is often valued for fullness and the contrast between bitterness and a sweet finish. When tasting, look for a balance of fragrance, texture and enjoyable flavour rather than maximum strength.

History

The village lies in Menghai County, Xishuangbanna, Yunnan, where Hani residents grow tea. Nearby Xin Banzhang is a separate village. Sheng leaves undergo heat fixation, rolling and sun-drying; the resulting maocha may be sold loose or pressed. Check the maker, origin and harvest on the wrapper. Banzhang without further detail, a tree illustration or a high price cannot establish that the leaf comes from Lao Banzhang.

Tea king is a common nickname reflecting this sheng’s reputation. The tiger illustration echoes that image. Judge the particular tea through a sample: a famous village does not replace good processing and storage.

Terroir

Lao Banzhang, Bulang Mountains, Menghai, Xishuangbanna, Yunnan. Mountain gardens; ask for the particular plot’s elevation. Soil and surrounding woodland vary between gardens. Monsoon climate, seasonal rain and cooler mountain nights. Ask whether the leaf comes from one village or is blended with other areas. Tree age is a separate claim that needs supporting information.

Leaf

dry leaf: Large twisted leaves with buds. Colour and compression vary by batch.

aroma in a warmed vessel: Floral, honeyed and sometimes grassy notes.

aroma after brewing: Flowers and honey; aged tea may develop woody notes.

taste: Often full-bodied, with a bitter edge and a sweet finish. Astringency varies between batches.

finish: Notice whether bitterness leaves pleasant sweetness or dryness gets in the way of the next sip.

Properties

Traditional descriptions: Traditional descriptions call young sheng cooling; this is the language of tea culture.

What to know: Several compounds contribute to bitterness, and brewing affects how strongly you taste them. Bitterness alone cannot reveal the tea’s composition or prove where it was grown.

Over a cup of tea: For a close comparison of strength, texture and aftertaste.

Caffeine: Contains caffeine. The name Lao Banzhang cannot give an exact dose; small cups from repeated infusions still add to the total volume you drink.

How to brew

A 100 ml porcelain gaiwan that drains quickly and comfortably. Start with 4 g per 100 ml at 95 °C. Try 100 °C if the taste is weak. Time for each infusion: 8 s, 8 s, 10 s, 15 s, 20 s, 30 s.

When to drink

Morning or daytime. Any season. When you want to explore a full-flavoured sheng. Plain biscuits; taste the first cup on its own for comparison. Alone or with fellow sheng drinkers

What to notice

Keep the first infusion moderate.
If bitterness overwhelms the cup, shorten the steep or use less leaf.
Compare fragrance and aftertaste as well as strength.

Questions and answers

How do you brew Lao Banzhang?

A 100 ml porcelain gaiwan that drains quickly and comfortably. Start with 4 g per 100 ml at 95 °C. Try 100 °C if the taste is weak. Time for each infusion: 8 s, 8 s, 10 s, 15 s, 20 s, 30 s.

What does Lao Banzhang taste like?

Often full-bodied, with a bitter edge and a sweet finish. Astringency varies between batches.

How much caffeine is in Lao Banzhang?

Contains caffeine. The name Lao Banzhang cannot give an exact dose; small cups from repeated infusions still add to the total volume you drink.

What else should I know about Lao Banzhang?

Several compounds contribute to bitterness, and brewing affects how strongly you taste them. Bitterness alone cannot reveal the tea’s composition or prove where it was grown.