
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.
Our tea advisors also recommend
Pu Er knife | Needle
For separating pieces of your Pu er cake while ensuring that the tea leaves remain as intact as possible, an appropriate implement is advisable.
Pu er Sheng 2007 Yiwu Jing Long
From the famous Yiwu terroir (Yunnan), this young Pu er is initially surprising for the amber tint of its liquor.
Pu er Sheng 2009 Bada Shan
This Sheng Pu er, carefully preserved in Hong Kong, has spent two years in wet storage before continuing its maturation in dryer conditions.
Pu er Sheng 2003 Yiwu Sheng Tai
From one of Yunnan’s most prized terroirs (a favorite among collectors), this 2003 Yiwu Pu er is made from hundred year old tea trees.
