2009 Bud Emperor grade LaoBanzhang Pu'er Ripe Tea Cake--- 15year Top notch Collection

《Lao Banzhang Bud Emperor/Archives》
Product Name: 2009 Bud Emperor Lao Banzhang Ripe Tea Cake Tea
Origin: Core Tea Area of Lao Banzhang, Menghai, Yunnan
Process: Pu'er Tea (Ripe Tea) Compressed Tea
Net Content: 357g/cake
Positioning: Collection/For Players to Drink by Themselves/Tasting (Novices Should Drink with Caution)
Raw Materials: Core Materials of Lao Banzhang, Fermented and Stored after Spring Tea in 2009
Summary: High Concentration, Aroma of Aged Tea and Sweetness, Smooth and Mellow, Strong Returning Sweetness, Overwhelming Power, as Smooth as Oil

The Aroma of Aging and the Mellowness of Old Materials
Fermented from Lao Banzhang Ancient Tea Trees, Sealed and Transformed in a Dry Warehouse for 15 Years
The "2009 Bud Emperor Grade Lao Banzhang Ripe Tea Cake" has been stored in a dry warehouse in Kunming since it was fermented in 2009. It was compressed into cakes at an appropriate time and then stored in the warehouse for transformation. Now, when the warehouse is opened and it is the right time to taste, the taste has high coordination, comprehensiveness and stability. At the same time, the Lao Banzhang ripe tea has a strong taste, a mellow soup feeling, and is sweet and refreshing!

Sweet and Moistening the Throat, the Soup Feeling is Glutinous and Smooth, Drinking It Feels Reassuring
Both Collection and Self-Drinking Are Good Choices
The taste of ripe tea is not as changeable as that of raw tea, but this "Lao Banzhang" ripe tea can show its difference with just one sip! The high-quality ripe tea in the Lao Banzhang tea area conquers tea lovers. The mellow taste, rich tea Qi, and strong returning sweetness and refreshing feeling show the high mellow degree and high returning sweetness and refreshing feeling of Lao Banzhang. The mellow, smooth, moist and fragrant qualities of the fermented tea are more obvious under the agitation of boiling water! At this time, swallowing one's own saliva seems to be favored and sublimated, bringing a sense of reassurance that has never been experienced in tasting!

Every Piece of Tea Comes from Lao Banzhang
Selecting Ancient Tree First Spring Tea from the Core Production Area of Lao Banzhang
Located in the Lao Banzhang Village in Menghai, Yunnan, with an average altitude of 1700 meters and rarely visited by people, the vegetation diversity in the area is well preserved, and tea trees coexist with the original forest. It is shrouded in clouds and mist all year round. The sunshine duration, day-night temperature difference and air humidity at this altitude provide a suitable environment for the growth of Pu'er tea, especially suitable for the growth of ancient tea trees. The good natural environment has nurtured high-quality tea raw materials! It has a strong mountain and wild charm, full and mellow tea Qi, and overbearing power, laying a good foundation for the subsequent transformation of the tea...

The Rich Internal Substances of Ancient Tea Trees
Unrivaled in Endurance of Brewing, with Undiminished Taste after 20 Infusions
The whole tasting process of the 2009 Lao Banzhang ripe tea is filled with a mellow feeling throughout, with a rich taste and a mellow and full mouthfeel. Moreover, the rich internal substances not only ensure the high endurance of brewing of the ripe tea, so that the taste remains undiminished after 20 infusions, but also the mellow and full soup feeling is very stable...

A Quality Choice Suitable for Both Collection and Drinking
Born with Good Materials, Living Up to Expectations and Treasuring the Mellow Aroma
This 2009 Lao Banzhang ripe tea is mellow and full, rich in soup quality, mellow, smooth and soft. Only with such good ripe tea will one want to slow down and have a cup of good tea in a busy life. In addition to the endless fun of tasting, the Lao Banzhang ripe cake is also a ripe tea that is very suitable for collection. It is believed that in the later transformation, the soup feeling will be more mellow and full, and how wonderful it will be to drink it again after the concentration is increased.