2024 Xiancang Ancient Tree Raw Pu-erh Tea

Product Introduction

This tea originates from Banpen, made from 400–500-year-old premium ancient tree leaves. Picked strictly as "one bud with two or three leaves" and crafted with traditional methods, it carries a fresh, elegant aroma.Each 357g cake captures the genuine character of Brown Mountain ancient tree Pu’er. It suits daily drinking, collection, and gifting, with excellent flavor and great value.

Flavor Profile

· Aroma: Pure and fresh elegant orchid fragrance blended with delicate nectar and fruity notes, clean and persistent, no pungent off-flavors

· Liquor: Bright golden yellow and crystal clear, the tea soup is full and smooth with a rich layered texture

· Taste: Smooth and refreshing, with a mild bitterness that fades in 2 seconds. It quickly turns sweet, leaving a long, pleasant aftertaste, continuous salivation, and a cool mineral aroma in the throat, with no harsh astringency.

· Texture: This compact tea cake has plump, glossy dark brown leaves with fine white pekoe, and is easy to loosen.It brews a rich, layered tea soup. The infused leaves are tender, greenish-yellow and firm, with steady flavor even after multiple infusions.

Tea Story

This tea comes from Banpen, Hekai Village, Menghun Town, Menghai County, at an altitude of about 1,760 meters, only 2 kilometers from Laobanzhang. It has a tropical monsoon climate, fertile yellow‑brown soil with 6.8% organic matter, sufficient sunlight and rainfall. Grown in natural mixed forests without chemical fertilizers or pesticides, the ancient tea trees develop rich inner substances.

Uses traditional raw Pu’er techniques: spring leaf picking, sun withering, fixation, rolling, air‑drying and stone pressing. Every process preserves the original flavor and nutrition of Banpen ancient tree tea.Inheriting the character of Brown Mountain Pu’er, it is milder than Laobanzhang with a quick sweet aftertaste, known as the softer version of Laobanzhang, a classic high‑grade ancient tree raw Pu’er.

Recommended Brewing Methods

Gongfu Brewing (Traditional Method)

· Tea Quantity:6-8g per 100ml water (pry tea cake along the texture, take loose tea leaves)

· Utensils: 150ml white porcelain Gaiwan (the best choice to present the authentic orchid and nectar fragrance of Banpen ancient tree tea)

· Water Temperature: 90-95℃ pure or mountain spring water (avoid boiling water to prevent scalding the delicate spring tea leaves)

· Steps: Warm your teaware first. Rinse the tea leaves quickly once to awaken the tea.For the first 5 infusions, pour in boiling water and steep for 5–10 seconds.For later steeps, add 5–10 seconds each time and use water at 95°C.

· Infusion Endurance:It can be brewed more than 15 times, and the tea still tastes refreshing and sweet with a long aftertaste; the flavor reaches its peak after 6-10 brews.

Simple Brewing (Daily Drinking)

· Tea Quantity: 3-5g

· Water Volume: 200-300ml 90-95℃ boiling water

· Steps: Put the tea leaves into a teacup, glass or travel tea set; rinse once quickly with warm boiling water, then steep for 1-2 minutes and drink directly; refill with 90℃ boiling water repeatedly for continuous sipping

· Feature: Ultra-simple and convenient operation, no complicated utensils needed, can fully present the fresh fragrance and brisk taste of spring tea, suitable for office, home, travel and other daily scenarios

Gift Brewing (for Guests)

· Tea Quantity: 7-9g (It can showcase the rich layers of flavor in tea and its refreshing and soothing properties.)

· Utensils: White porcelain Gaiwan with a glass fair cup and delicate white porcelain tea cups (can display the bright golden tea liquor and the elegant tea-making process)

· Steps: Same as Gongfu brewing, control the steeping time to ensure the first brew has a balanced taste, present the tea with a tea tray for a delicate tea-tasting experience