Lao Ban Zhang, known as the "Tea King", is the nobleman in tea and the most tea-filled tea. Its leaf base is thick, the buds are thick and bright, the tea leaves are thick and foam-resistant, rich in charm, and the sweetness is rapid and long-lasting; The soup is bright in color, the leaf base is soft, even, and slightly honeyy; The aroma is pure and strong, stable, and the taste is strong, and drinking it has the effect of dissolving phlegm, moisturizing the throat and generating jinjin.

Lao Ban Zhang ancient tree tea production place is Brown Mountain, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, the location of Lao Ban Zhang Village, altitude of 1700 meters to 1900 meters, the original ecological vegetation diversity culture is well preserved, the soil organic matter is rich, the sun is full, the clouds are thick, the humidity is large, especially suitable for the growth of ancient tea trees, and the old Ban Zhang tea made has the remarkable characteristics of thick and fat, high uniformity and good gloss. Old Ban Zhang tea is domineering, its bitterness and astringency are the heaviest, the sweetness effect is the most durable, the soup color is bright, the leaf base is soft, and it has a slightly honey aroma. The aroma is pure and strong, stable, strong in taste, with a broad throat and long-lasting cheeks.

Where is the old banzhang

Ban Zhang Laozhai, formerly known as: Ban Zhang, administrative division, Lao Ban Zhang belongs to the jurisdiction of Brown Mountain Brown Nationality Township, Menghai County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province. Geographically, Laoban Zhang is located in the southeast of Menghai County, north of Brownshan Township Government, about 35 kilometers away, about 60 kilometers away from Menghai County and about 100 kilometers away from Jinghong City. From the demarcation, there are two roads leading to the outside, one is in the direction of Xinbanzhang, through the Brown Hill Township Government to Mengchao, the journey is about 80 kilometers to reach No. 21 Laoban Zhang; The other route passes through Guangbie Laozhai and Guangbie Xinzhai to Menghai, with a journey of about 30 kilometers.

Features of Panzhang Pu'er tea:

1. Standard large-leaf tea, so the cord is thick and strong, and the bud head is fat and hairy.

2. There is a strong mountain and wild charm, smelling loose tea and tea cakes have a very prominent unique fragrance of ancient tree tea, and the fragrance seems to be between the aroma of orchids and nectar

3. The aroma is very strong, you can smell it on the tea soup, leaf bottom, and cup bottom, and the fragrance at the bottom of the cup is stronger and longer than that of ordinary ancient tree tea.

4. The bitterness degrades quickly, and it turns back to sweetness in about a minute. Lao Ban Zhang is the overlord in Pu'er.
How to drink old Ban Zhang Pu'er tea

1. Wake up tea

The tea to be drunk in the short term should be disassembled and put into a tea jar to let the tea rise for 3 months to half a year.

The tea can generally contains no more than two-thirds of the tea, and if possible, the tea should be poured out and turned regularly to facilitate the awakening of the tea. Without a tea can, you can temporarily put the opened tea in a brown paper bag or large envelope to let the tea rise. When waking up tea, pay attention to avoid light and odor.

2. Tea

Cooked tea is generally poured into 8.5 grams of 100 ml of water, and raw tea is generally produced at the ratio of 8 grams of 100 ml of water. Tightly pressed tea is processed to the size of a fingernail, the thinner the better; Loose tea goes with the flow and tries to maintain the shape of dry tea.

3. Run tea

Ripe tea, generally run tea twice, the first pass 20 to 30 seconds out of the water, tight pressing tea time is slightly longer, loose tea can be appropriately shortened time, generally 5 to 10 seconds, the second time fast rush out quickly.

Raw tea is generally moistened once, pressed tea for 20 to 30 seconds to come out of the water, loose tea time is slightly shorter. For more than ten years, raw tea can be moderately dried before moisturizing the tea, that is, the dry tea is placed in a purple clay pot, and the pot is rinsed with boiling water to improve the temperature of the pot and disperse the miscellaneous smell of dry tea in the pot.

4. Keep boiling water brewing, the first five brews, the interval between each brew of tea should not be too long, generally no more than two minutes.

Old Ban Zhang Ancient Tree Tea: Rich in taste and taste

It has a front, middle and back notes, just like a high-end perfume.

The first two brews have a rich milk aroma, which slowly weakens with the number of brews, and is released slowly and persistently throughout the tasting process; Plump and thick, sweet, layered and tasteful, with before, middle and back notes, like high-end perfume.

The real charm lies in the taste of the middle and back notes, the aroma is dissolved in the water, the aroma is elegant and comfortable, the whole taste process is a kind of enjoyment, this belongs to a good tea both inside and outside, color, aroma, taste, the shape of the bar is intact.