2008 Spring tea * 50% Lao Ban Zhang / 50% Lao Man’E * 400 gram cake
This is the second and final Hai Lang Hao production of 2008! It is also his most premium wild arbor tea since his 2006 Lao Ban Zhang production which has become legendary. This tea cake is produced from ancient wild arbor tea trees from Lao Ban Zhang village and from neighboring Lao Man’E village. Both villages are in the Bu Lang mountain range in the far south-west corner… Read more
2008 Spring tea * 50% Lao Ban Zhang / 50% Lao Man’E * 400 gram cake
This is the second and final Hai Lang Hao production of 2008! It is also his most premium wild arbor tea since his 2006 Lao Ban Zhang production which has become legendary. This tea cake is produced from ancient wild arbor tea trees from Lao Ban Zhang village and from neighboring Lao Man’E village. Both villages are in the Bu Lang mountain range in the far south-west corner of Menghai county. Tea is entirely first flush of Spring 2008. These two villages are about 15 kilometers from each other, both producing strong and pungent teas as is characteristic of Bu Lang mountain area teas. Hai Lang decided to the blend 50/50 the teas from these two villages to keep the cost of the cake within the reach of tea lovers everywhere, while offering an incredible tea cake that will satisfy even the most discriminating tea heads. Just 235 kilos were produced in total. Supplies are very limited!
Hai Lang’s commentary on this tea: The tea leaves arebrownish-green, plump and full with prominent white hairs on many ofthese orderly bud/leaf sets. After rinsing for the first time (andafter) there is a high level of tea fragrance. The bottom of the cupfrangrance lasts a long time, even after the cup has become cold youwill notice a persistent thick aroma. In the strainer you might noticesome slightly burnt leaf edges that separate during brewing (Thisattests to its hand-process kill-green process). The brewed tea has afresh light energy to it, the taste comes quickly to the mouth, amouth-watering effect is quickly experienced. The “cha qi” is strong,vigorous, and bitter. The brewed tea soup is bright golden-yellow witha touch of amber hues. The brewed leaves are largely intact, plump,structurally strong. After a few months, after the water vapor (fromthe pressing process) dissipates, the texture of the flavor and itsoutward appearance will improve dramatically!
For more information on Lao Man’E village please check out this informative article by Jason Fasi called Lao Man’E: A Bulang Village in Transformation which is based on Brian Kirbis’ research in Lao Man’E village and is featured in the free online magazine called The Leaf.
