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Green Tea - Sheng Pu

Nan Nuo Shan Ban Po Lao Zhai 南糯山半坡老寨

Weighty, full-bodied with comfortable bitter end note

Regular price $20.00 USD
Regular price Sale price $20.00 USD

Vintages:

Spring 2019Vegetal, with bold tannins and a floral finish 

Spring 2018: Tastes like apple butter with a bitter end 

Spring 2017: This vintage is like silky sweet flowers 

Spring 2016:  Earthy, woodsy, with notes of biscotti and orange peel 

Single Tree, Spring 2016: Notes of olive oil and jasmine with a lasting elegant mouthfeel. The entire batch of this vintage is harvested from one single tea tree that can produce 30-40 pounds of fresh leaves during tea season. Single Tree Pu Ers are a rare treat, as harvesting and crafting need optimal conditions. 

Spring 2015: Tastes like candied fruits with a lingering sweetness and a floral finish

About This Tea

Ban Po is the most sought-after village for Pu Er on Nan Nuo Shan. Our teas from this village come from the old village (Lao Zhai) where the trees are 200-600 years old. We love the bold tannins and weighty mouthfeel we get from this Pu Er.

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  • Origin

    Ban Po Lao Zhai, Nan Nuo Shan mountain, Meng Hai, West of Lang Cang River, Xi Shuang Ban Na, Yun Nan Province, China (~1600-1700m elevation)

  • History and Significance

    Ban Po village is located halfway up Nan Nuo Shan, hence its translation halfway to the top of the mountain. It is the most sought-after village for Sheng Pu on Nan Nuo Shan. Our Ban Po is harvested from ancient tea trees 200-600 years old. Ancient tea trees are called Gu Shu / Lao Shu in Chinese.

  • Category

    Category: Green Tea - Sheng Pu

    Sub-Category: Shai Qing (Sun-dried Green)

  • Processing

    Ban Po is made of Qun Ti Da Ye Zhong (Heirloom Large Leaf) material. Pu Er making follows a typical green tea process; that's why it is academically classified as a sun-dry green tea. Pu Er picking is usually one bud with two or three leaves. The teas are generally shade wilted to lose some moisture before being wok-fried in a large batch. The large batch of Pu Er being processed each time is the "mistake" that causes the tea's enzyme not to be damaged thoroughly, providing the basis for aging Pu Er later on. The hot and moist tea leaves are then rolled and shaped quickly before being evenly spread out under the sun to dry. Aggressively intense sun is the most preferred in Pu Er making.

  • Tasting Notes

    Teas from the west of Lan Cang river are typically known for their more forward, robust, and substantial profile. Nan Nuo Shan is mainly known for its weighty mouthfeel and subdued aroma.

  • Brewing Instructions

    Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

  • Learn How To Gong Fu Brew

    This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.