About 2005 Bangwei:
Old Growth Tea Forests are self-sustaining, biodiverse ecosystems untouched by clear-cutting or mono-agriculture. Centuries-old tea trees grow side by side with other indigenous trees and plants in a dense, subtropical mountain forest environment. There are few such tea forests remaining in the world and most are found in Yunnan, primarily in Xishuangbanna and parts of Simao and Lincang prefectures. The Bangwei Mountain tea forest contains many old tea trees, some stretching as far back as 1,700 years in age. It is part of the Lahu Mountain Range in the southwestern corner of Simao.
There are many communities and villages around the mountain consisting mainly of Han and Lahu families who have been working with tea for generations. The lives of the Lahu are inextricably tied to the forests of this region, which they believe to be the dwelling place of their deity Exia.
Freshly plucked leaves are pan-fired, rolled, and sun-dried to make Mao Cha (raw tea). Mao Cha is then steamed and pressed into a brick using a traditional mold and again carefully sun-dried. This tea was made in 2005, and is ideal for aging further. It will increase in complexity and aroma with each passing year. For aging, it is recommended to store the brick tea in a porous clay container in a cool, dark place with plenty of clean, slightly humid air circulation.
Ingredients: Compressed Puer Tea Brick.
Bittersweet with hints of vanilla and light smokiness.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Brewing the tea brick is fairly simple. Break off a small piece (equal to the size of a teaspoon), and brew as you would with loose leaf tea.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|