Mao Cha from Bulangshan is a very hot commodity in the Pu-Erh industry. This spring in Banna, I spent some time in search of good, verifiably sourced Lao Ban Zhang Mao Cha like I stumbled into purely by blind luck last year. Unfortunately, no authentic Lao Ban Zhang mao cha was to be found at a reasonable price while I was there. Upon my return to the US, I talked to my suppliers and asked them to keep an eye out for a Mao Cha from the Ban Zhang area at a workable price. This tea from Ban Pen Lao Zhai is what they came up with, and I am absolutely thrilled with it.
Ban Pen Lao Zhai (Old Ban Pen Village or Lao Ban Pen) is the next village to the Northeast in the same valley as Lao Ban Zhang in Bulangshan. For a good map of Bulangshan and the locations of even the smallest villages, see:
Bulangshan Google Map. This map starts at Bulang Mountain, and you will need to zoom in twice to see the small villages. Ban Pen Lao Zhai (Bangpen Laozhai on the map) lies to the North of Bulang Mountain, just to the west of Lao Ban Zhang village.
Because of its proximity to Lao Ban Zhang, teas from Lao Ban Pen are obviously very similar to their more famous neighbors. To my taste buds, the only perceptible (albeit quite subtle) difference is the slower emergence of the Hui Gan (bittersweet aftertaste) from Lao Ban Pen vs. Lao Ban Zhang.
This Mao Cha from Lao Ban Pen is an excellent example of the elegant assertiveness of Banzhang area tea varietals. When steeped, the resulting liquor is a crystal clear, gold honey color. The initial flavor of this tea is assertive with a nice bitterness, although it is nowhere near as bitter as other old tree teas from other areas of Bulangshan (Lao Man E, for example). The Hui Gan has a bitter/sweet balance unique to teas from this area that lingers for an amazingly long time.
To steep this tea, I would recommend starting with about 7.5-8 grams of leaf in a 150 ml gaiwan (or you can use about 12 grams if you like it strong like I do...just use really short, 5-10 second steeping times). Steep Gong-Fu style with water just off the boil, and start with about a 15 second first infusion. Gradually increase your steeping times to bring out the deeper levels of flavor from these leaves. I haven't taken this tea past about 10 steepings yet; but, even after 10 quick Gong Fu steepings it still has plenty of flavor to give.
Interestingly, after being encouraged to experiment with lower steeping temperatures by a customer with a very serious palate and an aversion to bitterness, I realized that this tea in particular is different but great steeped with water at around 170-175 deg F. The sweet, green tea type flavors are more perceptible, and the bitterness and astringency take a backseat to more delicate flavors in the leaves. I highly recommend trying this tea with a more delicate touch to experience it in a very different way.
Bulangshan Google MapNote: Mao Cha is Very Young Pu-Erh tea, and, because of
its bold, green & assertive flavor profile (like any other young
Sheng/Raw Pu-Erh tea), it can occasionally cause stomach upset for
people with sensitive stomachs or for people who consume large
quantities in a short amount of time.Volume Discount: 10% off 100 g, 15% off 250 g, 25% off 500 g or more
