Aged Perfection: 2009 Lao Ban Zhang Raw Pu-erh Cake
In the world of Pu-erh tea (also spelled Pu'er tea), there is a well-known saying: "Wine is judged by its vineyard; Pu-erh is judged by its mountain." Here, the "mountain" refers to the core producing regions of Pu-erh tea.
Yunnan boasts numerous tea mountains with a rich variety of tea types, among which the Pu-erh tea from the village of Lao Ban Zhang stands out as one of the most renowned, celebrated both domestically and internationally. Today, let us take a closer look at this legendary region and explore the charm of Lao Ban Zhang Pu-erh tea (Pu'er tea).
Discovering Lao Ban Zhang: Origins of the ‘First Village of Pu-erh Tea’
Around 600 years ago, the Hani people migrated to the heart of Bulang Mountain in Xishuangbanna, Yunnan. The local Bulang ethnic group generously gifted them fertile forested land to settle and establish a village. This village is now known as Lao Ban Zhang, famously recognized as the "First Village of Pu-erh Tea in China."
Unique Growing Environment of Lao Ban Zhang
Lao Ban Zhang Village Location and Climate
Lao Ban Zhang village sits at an average altitude of about 1700 to 1900 meters, with annual rainfall ranging from 1000 to 1400 millimeters — far exceeding that of other tea mountains in China. Thanks to this unique natural environment, the tea trees in Lao Ban Zhang thrive, producing Pu-erh tea of exceptional quality.
Lao Ban Zhang Tea Trees: High-Altitude Large-Leaf Variety and Unique Ecology
The tea trees in Lao Ban Zhang grow at high altitudes with abundant year-round rainfall and significant day-night temperature differences, creating a unique ecological environment. The core areas of the tea mountains are home to ancient Large-Leaf Variety (Da Ye Zhong) tea trees, known for their thick and robust leaves.
These trees take root in acidic red and yellow soils formed by the weathering of granite and gneiss. The fertile soil allows the roots to grow deep, absorbing a wealth of minerals and trace elements beneficial to human health, such as iron, zinc, and selenium. These natural conditions collectively contribute to the exceptional quality of Lao Ban Zhang Pu-erh tea.
Local Tea Farmers’ Ecological Conservation Practices
The sustainable development concept of "Green mountains and clear waters are as valuable as mountains of gold and silver" has deeply rooted in the hearts of generations of Lao Ban Zhang tea farmers. They place great importance on ecological protection and tea garden management, implementing several measures to preserve the natural environment:
- No use of fertilizers, maintaining the soil's natural state.
- Ensuring good soil aeration and a well-maintained drainage system.
- Avoiding chemical impact by employing manual weeding to preserve ecological purity.
These meticulous ecological practices lay the foundation for the exceptional quality of Lao Ban Zhang tea leaves.
Traditional Production Process of 2009 Lao Ban Zhang Raw Pu-erh
Take, for example, a treasured 2009 "Lao Ban Zhang" Raw Pu-erh Tea Cake from Yunnan. Its production process perfectly embodies the spirit of craftsmanship. In 2009, most tea mountains in Yunnan experienced spring droughts. Although tea yields decreased significantly, the quality of Lao Ban Zhang tea that year was actually enhanced.
Tea farmers carefully selected raw materials. Strict quality control was maintained throughout production. First, the freshest tea leaves were handpicked, and only the finest leaves were chosen for withering.
During withering, tea farmers gently turned the leaves, shielding them from strong sunlight to slowly convert internal compounds, enhancing aroma and quality.
When Chinese Tea Group procured this batch of Lao Ban Zhang raw Pu-erh cakes in 2012, we learned about the stringent control during the kill-green (sha qing) stage. The tea artisans kept the wok temperature around 200°C, skillfully performing the traditional manual steps — shaking, pressing, tossing, and turning — with the utmost care to avoid scorching the leaves.
After kill-green, when the leaves cooled to about 50°C, they were immediately rolled to release some leaf juice and shape into strips.
Next came the sun-drying stage, usually from 10 am to just before 4 pm. Then, inferior stems and coarse leaves were carefully picked out to dry separately.
The leaves were then steamed and softened using traditional methods, before being pressed into cakes with stone mills.
The final step involved natural drying in a ventilated, shaded environment for about five days, then carefully wrapped in cotton paper. This completed the exquisite 2009 Lao Ban Zhang raw Pu-erh batch.
Aged Flavor: The Unique Profile of Lao Ban Zhang Raw Pu-erh
After 16 years of natural aging, this Lao Ban Zhang raw Pu-erh (sheng Pu'er) is classified as a mid-aged tea. Compared with young tea, which often features intense floral aroma, clear soup, strong sweetness, and an assertive, sharp taste, the aged Lao Ban Zhang exhibits complex honeyed and fruity aromas, with a more mellow, smooth taste and subtle sweetness. The passage of time has mellowed its character, bringing a sense of calm and stability — a completely different style from young Lao Ban Zhang.
A Treasured Classic: 16-Year-Old 2009 Lao Ban Zhang Raw Pu-erh Cake
This 2009 Lao Ban Zhang, bearing the glory of the "First Village of Pu-erh Tea in China," has developed a unique and rich flavor through years of natural aging. Its enduring quality owes much to our professional and meticulous care — every detail of tea handling is conducted with rigor and care, leaving no room for slack.
The tea is stored year-round under ideal conditions: a stable temperature around 25°C and strictly controlled humidity at 55%. Under such expert preservation, this batch of 2009 Lao Ban Zhang Raw Pu-erh Cake is an excellent choice for both tasting and collection.
Explore More with Our Pu-erh Tea Collection
To help you better explore and appreciate Pu-erh tea, we have specially prepared the Pu-erh Tea Collection, where a rich variety awaits you to begin an authentic taste journey straight from the origin.
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