2008 Ban Zhang Golden Tips Ripe Pu-erh Tea Cake
2008 Ban Zhang Golden Tips Ripe Pu-erh Tea Cake
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This Ban Zhang Golden Tips Ripe Pu-erh Tea Cake originates from Yunnan and was harvested in 2008, named after its place of origin. Ban Zhang Village, located in Menghai County of the Dai Autonomous Prefecture, encompasses both centuries-old tea gardens and younger plantations developed in recent decades. It is regarded as one of China’s premium Pu-erh tea regions.
Ban Zhang tea is celebrated for its rich liquor, strong tea energy, and full-bodied texture, earning the title of the “King of Pu-erh Tea.”
“Golden Tips” refer to the tender buds of tea leaves, typically covered with golden hairs. These fine hairs are rich in beneficial compounds such as polyphenols, catechins, and caffeine, which enhance both the quality and the distinctive aroma of the tea. The presence of golden tips is a hallmark of premium-grade tea.
Unlike raw Pu-erh (Sheng Pu'er), ripe Pu-erh (Shou/Shu Pu'er) requires a more intricate production process, including an additional fermentation step with carefully controlled temperature and humidity. This fermentation builds upon the foundation of raw tea, creating a uniquely mellow character with a silky-smooth and rounded texture.
This 2008 Ban Zhang Golden Tips Ripe Pu-erh Tea Cake is crafted from the tender buds of large-leaf tea trees in Ban Zhang Village, handpicked in early spring before the Qingming Festival. Weighing an uncommon 380 grams (as opposed to the conventional 357 grams), it has been meticulously aged for 17 years.
The liquor is clear and full-bodied, offering a smooth, mellow richness accompanied by refined aged aromas, an intense and lasting sweetness, and a lingering aftertaste. Originating from one of the most prestigious Pu-erh regions, and made with carefully selected buds, it is a true classic of high-quality ripe Pu-erh tea.
Please note that the packaging of aged tea cakes may naturally develop creases or signs of wear over time. This is entirely normal and does not affect the tea's quality or flavor. Instead, these marks serve as a testament to the tea's storied journey through time. As Pu-erh tea ages, it deepens in complexity, character, showcasing its truly unique charm.
Tea Details
- Year: 2008
- Type: Ripe (also called Shou or Shu) Pu-erh Tea
- Shape: Tea Cake
- Weight: 380g
- Origin: Banzhang Village, Bulang Mountain, Menghai County, Xishuangbanna, Yunnan
- Elevation: 1,600–1,900 meters
- Varietal (Cultivar): Da Ye Zhong (Large-Leaf Variety)
Gongfu Tea Brewing Guide
(Traditional Method)
| Water Temperature | 100°C (212°F) |
| Tea-to-Water Ratio | 9g tea per 150ml water |
| Steeping Time | |
| Brews 1–5 | Steep for 10–15 sec |
| Brews 6–10 | Steep for 15–20 sec |
| Brews 11–15 | Steep for 20–25 sec |
| Brews 16+ | Steep for 25+ sec |
Tips: Tea masters recommend steeping times based on each tea's unique flavor, starting the timer after pouring the water.
Common Brewing Guide
(Easy Everyday Preparation)
| Water Temperature | 100°C (212°F) |
| Leaf-to-Water Ratio | 3g per 100ml |
| Steeping Time | About 1-2 minutes |
| Subsequent Infusions | Increase by 30 seconds each time |
Tips: You can adjust the steeping time or leaf-to-water ratio to suit your taste—shorten the infusion for a lighter brew or extend it for a stronger one.
