In the world of Pu’er tea, Laobanzhang is known as the “King of Pu’er”. It boasts a strong, bold character, with the most intense bitterness and astringency, paired with the longest-lasting sweet aftertaste. Below is a guide to brewing Laobanzhang and key precautions to note.
Brewing Method
1. Awaken the Tea
Mature aged Laobanzhang needs to be “awakened” in a tea caddy. If no tea caddy is available, temporarily unpack the tea and place it in a kraft paper bag or large envelope for awakening. Keep the tea away from direct light and any unusual odors during this process.
2. Tea Quantity
- For ripe Laobanzhang: Use 8.5 grams of tea per 100 milliliters of water.
- For raw Laobanzhang: Use 8 grams of tea per 100 milliliters of water.Add the dry Laobanzhang tea leaves into a gaiwan (lidded bowl).
3. Rinse the Tea
- Ripe Laobanzhang: Rinse twice. First rinse: steep for 20–30 seconds before draining. Second rinse: pour in and drain the water quickly. Discard the rinsed water.
- Raw Laobanzhang: Rinse once, steep for 20–30 seconds, then discard the water.
- For raw Laobanzhang aged over 10 years: Before rinsing, place the dry tea leaves in a purple clay teapot. Pour boiling water over the outside of the teapot to remove any residual odors from the dry tea.
4. Brew the Tea
Maintain the water temperature at 95–100°C for each brew to fully release Laobanzhang’s bold flavor. Pour boiling water along the inner wall of the gaiwan in a clockwise circle, keeping the water flow as low as possible.
5. Drain the Tea
- First to fifth brew: Drain the tea within 5 seconds.
- Sixth brew onwards: Extend the steeping time to 5–10 seconds.
- Tenth brew and beyond: Gradually increase the steeping time as the flavor weakens.
- For raw Laobanzhang aged less than 7–8 years: Use slightly lower temperature water for the first five brews. From the sixth brew onwards, use boiling water directly.
6. Taste the Tea
Pour the brewed tea into a tasting cup, filling it to about 70% capacity. The tea is very hot right after brewing, so let it cool slightly. The optimal temperature for drinking is around 60°C.
Precautions
1. Brewing Technique
Laobanzhang has a distinct bitterness and astringency. Control the steeping time to balance these notes with its sweet aftertaste.
- First 3 brews (after rinsing): Pour water slowly along the gaiwan wall in a circular motion; do not pour directly onto the tea leaves. Drain within 5–8 seconds to reduce the release of bitter compounds.
- Middle 3 brews (4th to 6th): The tea leaves are fully unfolded. Extend the steeping time to 10–15 seconds—this is when the flavor is most balanced, with a prominent sweet aftertaste and saliva production.
- Later brews (7th onwards): As the tea’s compounds diminish, extend the steeping time by 5–10 seconds per brew until the aroma and flavor weaken significantly.
2. Water Temperature Control
Laobanzhang is a large-leaf ancient tree tea, rich in compounds with a dense structure. Only high-temperature water can fully unlock its aroma and flavor.
- Use boiling water at 100°C. It is recommended to keep the water at a gentle boil while brewing to prevent temperature drop.
- Before pouring water, rinse the brewing utensils (gaiwan/teapot) with boiling water to ensure they are warm enough—this avoids sudden temperature drops when boiling water is added.