Tea-tasting Record of Ban Zhang Ancient Tea Tree Raw Pu-erh Tea
The First Brew: When it comes to brewing Ban Zhang tea, I have a slightly different approach than most. Start by using boiling water at 100°C. Rinse the tea leaves for about 10 seconds, then toss out the liquid. There’s no need for a second rinse because Ban Zhang tea has such a bold flavor—you’ll taste its essence right from the start! That’s why I only rinse once. When you take a moment to smell the fairness cup, you’ll notice a strong orchid fragrance that’s absolutely captivating. This orchid aroma is one of Ban Zhang tea’s defining characteristics.
The Third Brew: For the third brew, it’s important to pour the tea out quickly—don’t let it steep for too long. By now, the tea leaves have fully opened up since the first brew was steeped for about 10 seconds, so the flavors are really starting to come through. When you take a sip, you’ll immediately notice the wild, rich aroma of Ban Zhang tea filling your nose, mouth, and throat. At the same time, you might feel a burst of saliva pooling under your tongue, creating a clear, smooth sensation. The bitterness hits quickly but disappears just as fast, leaving behind a slight astringency around the throat that’s both unique and refreshing.
The Fifth Brew: By the fifth brew, the experience becomes even more intense. Each sip delivers a bold, strong bitterness, but the sweetness that follows is just as quick and fierce, triggering a surge of salivation. The flavor resonates deep in your throat, lasting long after your sip, while the layered richness of the orchid aroma feels like it’s overflowing from every cup. At this stage, the tea’s energy (茶气) is at its peak! You might start to feel sweat forming on your back or forehead. It’s as if the powerful tea energy races to the top of your head and courses through your body like a dragon, filling you with an unmistakable vibrancy.
The Tenth Brew: Since this Ban Zhang tea comes from the first spring harvest and features tender buds, you might expect the flavor to start fading by the tenth brew—like it would with teas from other regions. But Ban Zhang is made from ancient tea trees, so even now, it’s still packed with richness. The tea liquor is thick, golden, and gem-like in clarity. The fragrance doesn’t weaken either; it lingers consistently on the lid, blends into the tea, and even sticks to the bottom of the cup. This balance of aromas—called the “three-fold aroma”—is perfectly harmonious and delightful.
The Fifteenth Brew: By this point, the bitterness and astringency settle down, becoming smoother and more balanced. The aroma, sweetness, and thickness of the tea remain satisfying and full-bodied. The bitterness still fades quickly, leaving behind a pleasant aftertaste and a soothing, almost grounding feeling throughout your body. Even after so many brews, the tea’s energy is still strong, showcasing its incredible character and elegance.
The Twentieth Brew: Even now, the tea liquor shows no sign of giving up its strength or depth of flavor. After drinking aged Ban Zhang tea, you might feel what’s often called “tea drunk”—a light-headed, slightly euphoric sensation. Your palms might tremble a little, while your mouth and throat feel sweet, smooth, and refreshed.
You could notice warmth spreading through your hands, feet, back, and head, with a bit of soft sweating depending on your body’s reaction. At this point, though, it might be a good idea to grab a tea snack to balance things out if you’re feeling a bit overwhelmed by the tea’s energy!
