2003 tian di ren

Tea type
Pu'erh Tea
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Citrusy, Fruity, Wheat
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Edit tea info Last updated by MountainInside
Average preparation
205 °F / 96 °C 1 min, 0 sec 4 g 2 oz / 60 ml

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From SampleTea

“Lao Banzhang” is now the most expensive puerh raw material in China. It is given the title “King of Puerh” follow by “Yiwu” the “Queen of Puerh”. This “Lao Banzhang” tea cake is made of 2003 Spring Silver Buds and has been store dry and clean.

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1 Tasting Note

18 tasting notes

A distinct aroma of white tea, presumably from the tippy leaf material. Fruitiness develops in the subsequent brews, but overall a bit too bland. There is also a perky but not too astrigent bitterness in the taste which gives an impression of citrusy notes. I’m going to give this another go a bit later once it has aired out.

Flavors: Citrusy, Fruity, Wheat

205 °F / 96 °C 1 min, 0 sec 4 g 2 OZ / 60 ML

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