Laobanzhang 2023

For lovers of bold yet complex sheng.

These plump green and silver leaves are to ruffle up some anticipation after last year's flew so quickly out the door. This lot comes from the same trees a century year old, scattered around the lauded village; picked, pressed, and sent right over so that we can enjoy the tea as fresh as the locals like it. The fragrance of the opened leaves is invigorating and reminds of a spring shower over an orange grove. With subsequent brews the flavour takes a fruiter notch to fresh foliage before the gliding into an astringency lead boldness and a force of cha qi recognizable to the sheng connoisseur. We have found that a longer steep with fewer leaves will bring out an inner sweetness and nuances in structure and body.

  • ORIGIN: Laobanzhang, Menghai, Xishuangbanna, Yunnan, China
  • ALTITUDE: 1600-1700 m
  • MEANING: Old Banzhang (the old Banzhang village, as opposed to Xin Banzhang, the new village)
  • CULTIVAR: Meng hai da ye zhong
  • HARVEST TIME: 15 March - 10 April 2023
  • TASTE: White apricots, soybean, fresh foliage


  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.