Sheng Pu-erh “Ban Pen”, 2020, 357 g

A sheng pu-erh that is unquestionably worth your attention, bringing together the touch of the tea master and the voice of nature in a remarkably harmonious way.

The dry leaf reveals aromas of pear cider and dry tree bark.

When warmed in a tea vessel, notes of white peach and the confectionery sweetness of meringue emerge. The texture is oily and rounded, making the tea feel almost like a delicate marshmallow dessert.

A pleasant, enveloping finish follows. In the cup, juicy berry marmalade meets a subtle tartness reminiscent of green apples from the countryside.

Ban Pen is located in the heart of Yunnan, in the Bulangshan mountains, at an altitude of around 1,700 meters above sea level. The area is known for its tea-making traditions, passed down from generation to generation.

The raw material deserves special attention: large leaves harvested from trees over 100 years old. Picking from high-altitude trees in this area is a painstaking process carried out with great care and precision by experienced tea makers.

Six years of dry storage, with sun-drying, are clearly reflected in the tea’s flavor profile.

The tea brings a feeling of “lightness of being.” It gathers and sharpens the mind beautifully, while remaining within a smooth state of concentration rather than tipping into hyperactivity.

Brewing

Gongfu style:
The tea reveals itself most aromatically when brewed in a gaiwan. Use 5–6 g per 120–130 ml of water. I recommend a temperature starting at 87°C. In my opinion, the bright, warm character that develops at this temperature suits this sheng particularly well.

Thermos:
Use 4–5 g per 0.7–1 liter of water at 90°C. Adjust the amount according to how long you plan to infuse it: the longer it will steep, the smaller the portion of tea you should use.

Boiling:
Use 6 g per 800–1,000 ml of water. For a simple, “lazy” brewing method, avoid boiling it for too long so you can fully enjoy its sweet peach-like notes.