2009 Lao Ban Zhang Raw Pu'er Tea Cake Size:Whole Cake (357 g) Water Temperature 100°C (212°F) Tea-to-Water

Water Temperature 100°C (212°F) Tea-to-Water Ratio 10g tea per 160ml water Steeping Time Brews 1–5 Steep for 10–15 sec Brews 6–10 Steep for 15–20 sec Brews 11–15 Steep for 20–25 sec Brews 16+ Steep for 25+ sec Tips: Tea masters recommend steeping times based on each tea's unique flavor

three years medicine

fully showcasing the charm and complexity of well-matured Pu’er

and honeyed fragrance

2009 Lao Ban Zhang Raw Pu'er Tea Cake Size:Whole Cake (357 g) Water Temperature 100°C (212°F) Tea-to-WaterLike many Pu'er teas (also known as "Pu erh teas"), Lao Ban Zhang is named after its place of origin in the Menghai tea region of Xishuangbanna, Yunnan Province. This legendary region, known for its exceptional geography, produces raw tea cakes of outstanding quality and classic flavor, earning Lao Ban Zhang the prestigious title of "First Village of Pu'er Tea." 2009 Lao Ban Zhang Raw Pu'er Tea Cake Our 2009 raw Pu'er tea cake comes from this historic