A raw pu erh tea made from leaves harvested from wild tea trees from Lao Ban Zhang village, Yunnan. It’s pressed in a little round tea cake and is named ‘Jin Run’ (Golden Moist) due to its smooth flavour and golden tea colour.
The material of this consists of whole leaves, yellow flakes (huang pian) and small amount of stem. From a leaf grade point of view, such cakes aren’t considered the highest quality. However, if the raw material is from a reputable region and well processed, we can sometimes find hidden gems like this cake.
This raw pu erh is perfect from beginning and intermediate tea drinkers, featuring a predominantly fruity aroma with some medicinal complexity. There’s some some savoury notes with a medium sweet finish. Due to optimal processing and perfect aging, the astringency and bitterness has been smoothened out. As a result, we believe this isn’t the pu erh tea you want to buy and store away. Instead, it might be one of the best daily drinkers you can get and enjoy right now.
Lao Ban Zhang village
In the Chinese tea market, Lao Ban Zhang is renowned as the King of raw pu erh tea, celebrated for its uniquely bold and complex flavor. The village of Lao Ban Zhang is situated in the Bu Lang Mountain region, with tea production records dating back to 1476.
This village is home to the Bu Lang tribe, a minority group that has cultivated tea trees and produced tea in the mountainous terrain for generations. Today, 117 Bu Lang families reside in the village, which is situated at an elevation of 1,700 to 1,900 meters.
The tea trees surrounding the village thrive within the forest, coexisting harmoniously with various wild plants. The Bu Lang farmers care for these trees using traditional methods passed down through generations. To this day, they continue to produce Lao Ban Zhang tea by adhering to the ancestral processing techniques.
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