Laobanzhang Raw Pu-erh
Laobanzhang Village, Bulang Mountains, Yunnan
From the most famous pu-erh village—powerful, bitter-turning-sweet, with the 'king of pu-erh' character.
The Story
Laobanzhang (Old Banzhang) is to pu-erh what Burgundy is to wine—a small village whose terroir produces something many consider the pinnacle of the category. Tea from Laobanzhang's ancient trees is called the 'King of Pu-erh' for its powerful character: intense bitterness that transforms rapidly into profound sweetness (huigan), thick body, and extraordinary aging potential. Genuine Laobanzhang commands prices exceeding $1,000 per kilogram; much 'Laobanzhang' on the market is mislabeled.
Flavor Notes
Perfect For
- Advanced pu-erh drinkers
- Understanding terroir power
- Special occasions
- Aging projects
- Collectors
Pairs Well With
Related Variants
How to Brew
Our recommended approach for the best cup
Water Temperature
210°F
(99°C)
Amount
8g per 100ml (gongfu)
Steep Time
5-10 sec first steeps, extending gradually
Resteeps
15-25 steeps
Recommended Vessel
Gaiwan or Yixing dedicated to raw pu-erh
Brewing Tips
The bitterness is a feature—it transforms into sweetness that coats your entire mouth. Flash steeps in early rounds, extending as the session progresses. Quality Laobanzhang should make your whole body feel warm and buzzy (cha qi). Be very skeptical of cheap 'Laobanzhang.'