2004 Banzhang Pu-erh
From an ancient tea forest in Xishuangbanna, Yunnan, about 1800 meters above sea level. Teas from this tea forest have a distinctive flavor, in part because of the wild herbs and plants growing alongside the tea trees. Notice the camphor, smoke, burdock and fennel tasting notes.
The 2004 Banzhang is sun-withered, hand-kneaded and pressed in stone molds in the old tradition of pu-erh making. This is a great specimen of old-style pu-erh, from old growth trees.
Use 2 to 3 grams of tea for every 6 ounces of water. Generally this works out to a teaspoon per every 6 ounces of water. For the first infusion, use boiling water for 1 to 2 minutes. Add 15 to 30 seconds for every subsequent infusion. You should infuse this tea multiple times.