2006 Lao Banzhang Pu'er Ancient Tree Old Ripe Tea Cake---18 Years of Collection

《Lao Banzhang/Archives》
Product Name: 2006 Lao Banzhang Cake Tea
Origin: Core Tea Area of Banzhang, Menghai, Yunnan
Process: Pu'er Tea (Ripe Tea) Compressed Tea
Net Content: 357g/cake, 2499g/7 cakes
Positioning: Collection/For Players to Drink by Themselves/Tasting (Novices Should Drink with Caution)
Raw Materials: Core Materials of Banzhang, Fermented and Stored after Spring Tea in 2006
Summary: High Concentration, Aroma of Aged Tea and Sweetness, Smooth and Mellow, Strong Returning Sweetness

What Kind of Tea Can Become More Aromatic with Age?
It is undoubtedly Lao Banzhang, an excellent aged product with a promising future.
As the saying goes, each place has its own way of nurturing people, and this is especially true for Pu'er tea. Among the many tea-producing areas in Yunnan Pu'er, Lao Banzhang is known as the "King of Pu'er", and no other areas can surpass it. The average altitude of Lao Banzhang is as high as 1700 meters, with sufficient sunlight, no severe cold in winter and no intense heat in summer, and abundant rainfall, making it a paradise for tea trees to grow. Moreover, the tea gardens in Lao Banzhang are mostly distributed in the original ecological dense forests, forming a high-quality ecological environment where there are tea trees in the forest and the forest in the tea gardens. The soil is mainly a mixture of fallen leaves and sandy soil, which is fertile and thick, providing sufficient nutrients for the growth of tea trees and making the tea leaves rich in internal substances. Therefore, in terms of raw materials, Lao Banzhang can undoubtedly well reflect the qualities of Pu'er tea, such as "becoming more aromatic with age" and "having a promising future".

Fine Craftsmanship and Strict Material Selection
Selecting Ancient Tree First Spring Tea from the Core Production Area of Lao Banzhang
This tea uses the ancient tree spring tea from Lao Banzhang in 2006 as the raw material, carefully selecting the rare old tree tea leaves from Banzhang, with thick and bright fuzz. The processes such as withering, fixation, rolling, and drying are all refined repeatedly by experienced tea-making masters. After the initial processing of the raw tea, pile fermentation is carried out, which is the basic guarantee of quality. The fullness of the soup, the richness of the tea aroma, and the endurance of brewing all come from the guarantee of the first spring materials. When you taste this tea cake, you will fully understand why we are so persistent in material selection and craftsmanship!

Deep Tea Qi and Long-lasting Inner Strength
Excellent Performance and Still Promising in the Future
Lao Banzhang is famous for its powerful tea Qi. Although this is a ripe tea, you can still feel the deep and long-lasting tea Qi in your body. After drinking the tea, the physical sensation is very obvious, with slight sweating on the palms and a comfortable feeling throughout the body. Many Pu'er tea merchants find it difficult to judge the later stage of Pu'er tea, and there is a great risk in long-term storage, as the value may decrease instead of increasing. After our professional appraisal, this tea has performed excellently after being stored for 16 years and still has a promising future.

The Heritage of Lao Banzhang Ancient Tea
Rich in Internal Substances and Outstanding in Endurance of Brewing
This "2006 Lao Banzhang" is rich in internal substances. The endurance of brewing truly shows its quality. As expected, after fifteen infusions, the color and taste remain the same, still maintaining high sweetness, mellow flavor without reduction, and the color without fading, breaking the shortcomings of some ripe teas, such as being weak, not enduring brewing, not thick enough, and having a weak sense of layering!