Laobanzhang is one of the most sought after teas in the world of puerh. Known as the “King of Puerh,” teas from this village in the Bulang Mountains of Yunnan are famous for their strength, complexity, and deep cha qi (tea energy).
While Laobanzhang is traditionally celebrated for its sheng (raw) puerh, this shou (cooked/ripe) version by Master Wang offers a smooth, rich, and deeply satisfying experience that reflects both its origin and careful aging.
This 2008 Laobanzhang Shou Pu-erh, aged beautifully for 17 years, brews into a deep, dark tea with a velvety texture that coats the mouth and a full satisfying body.The aroma is inviting with notes of dried dates, freshly baked shortbread cookies, and a gentle woodiness.The flavor is mellow and clean, free from bitterness or dryness.Once you take a sip, you'll notice a deep, date-like sweetness balanced by warm woody notes of cypress wood and a lingering buttery aftertaste reminiscent of baked goods.The richness is well-balanced, making it deeply satisfying without being overpowering.
How to Brew We recommend brewing this one gongfu-style. Use about 7 grams of tea in a 90ml gaiwan with 205°F (
96°C) water. Give it a quick rinse, then steep for 20 seconds for the first infusion. After that, just 2-3 seconds is enough. As you brew the first couple infusions, the tea will evolve a deeper profile. After the 6th infusion, start adding 2-3 second for each additional steep. Even if you over-steep it a little, it won’t get bitter—this tea is incredibly forgiving. This tea is also very resilient, brewing up to 18-20 infusions!
Whether you’re a longtime puerh drinker or just starting your shou puerh collection, this tea offers a deeply rewarding session. It’s smooth, comforting, and a perfect example of what makes Laobanzhang so legendary.
