
Pu er Sheng 2007 Lao Ban Zhang

The humid climate of Taiwan enhanced the profile of this Pu er cake from one of the Yunnan's most prized terroirs.
Once rinsed these leaves have developed soothing scents of prune, bark, spicy tobacco. The liquor, profound and full, enthralls, through the richness and harmony of its flavours.
The finish is floral and sweet, with a menthol freshness. Simply delicious.
*Please note that any cakes purchased may have slightly reduced in weight (up to 10%) due to changes in climate and relative humidity.
- Cultivar: Da Ye
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
- Pour water, at recommended temperature for the infusion, on to the leaves.
- Allow leaves to soak for 5 to 10 seconds.
- Strain off the rinse water and begin your infusion.
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