Laobanzhang produces both raw and ripe Pu’er tea. As a renowned Pu’er tea-producing region located in Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, its tea leaves can be used to make either raw or ripe Pu’er. Raw Pu’er is made by fixing fresh leaves, rolling, and sun-drying fresh tea leaves, without artificial fermentation. Ripe Pu’er, on the other hand, is processed from raw tea through an artificial piling and fermentation process to achieve transformation.
Raw Pu’er dominates the Laobanzhang market. Due to the rarity of its ancient tea tree resources and the emphasis on original flavors, raw tea better showcases characteristics such as its wild mountain aroma and strong sweet aftertaste, along with high collection value. Ripe Pu’er from Laobanzhang is relatively scarce, with more complex production techniques, making it a high-end niche product.
I. Tea Leaf Color
1. Dry Tea Color: The Most Intuitive Distinction
- Raw Laobanzhang Pu’er: Primarily green-toned. New raw tea is mostly dark green or deep green, with some golden tips on bud heads. As storage time increases, the dry tea gradually turns yellow-brown or chestnut-brown, but the base color still retains a certain green hue.
- Ripe Laobanzhang Pu’er: Mainly brown-toned. New ripe tea is mostly dark brown or black-brown, with fine golden fuzz or grayish-white tea frost on the surface of some tea strips. There is little color change during storage, and the overall color leans more towards a warm reddish-brown, without the green base color seen in raw Pu’er.
2. Tea Infusion Color: Quick Identification After Brewing
- Raw Laobanzhang Pu’er: The infusion of new raw tea is pale yellow-green or golden yellow, clear and translucent. After 3-5 years of storage, the infusion gradually turns dark yellow or orange-yellow, still maintaining high transparency.
- Ripe Laobanzhang Pu’er: The infusion is reddish-brown, deep red, or even dark wine-red, with an overall rich and mellow texture. High-quality ripe Pu’er has a clear and non-turbid infusion, while low-quality ones may appear dull and turbid.
3. Wet Leaf Color: Verification After Brewing
- Raw Laobanzhang Pu’er: The wet leaves (tea leaves after brewing) are yellow-green or tender green, with complete and resilient leaves that feel elastic when touched. After storage, the wet leaves turn yellow-brown, but the leaf veins may still retain a green color.
- Ripe Laobanzhang Pu’er: The wet leaves are reddish-brown or dark brown, with relatively soft texture and uniform color. Green or yellow-green leaves rarely appear.
II. Tea Aroma
1. Core Aroma Types
- Raw Laobanzhang Pu’er: Centered around “freshness, intensity, and brightness”. In the new tea stage, there is a distinct wild mountain aroma, accompanied by a strong floral honey scent or orchid fragrance, mixed with the fresh grassy or leafy scent of plants. The overall aroma is uplifting and penetrating.
- Ripe Laobanzhang Pu’er: Focused on “agedness, mellowness, and depth”. After piling fermentation, the dominant aroma is aged fragrance, along with derived jujube, camphor, and woody scents. Some high-quality ripe Pu’er has a dried longan aroma. The aroma is mellow, deep, and lasting, with almost no fresh and refreshing notes.
2. Aroma Layers
- Raw Laobanzhang Pu’er: Has clear aroma layers with distinct characteristics at different stages. New tea mainly features floral and fresh scents. After 3-5 years of storage, the grassy scent fades gradually, transforming into honey and a light medicinal fragrance. With long-term storage (over 10 years), an aged aroma slowly emerges, while the “vitality” of raw Pu’er is always preserved.
- Ripe Laobanzhang Pu’er: Its aroma is a blend of various substances, resulting in more complex layers. Newly made ripe Pu’er may have a slight piling smell (similar to the scent of damp wood). After 1-2 years of storage, the piling smell dissipates, transforming into a purer jujube and aged fragrance. With long-term storage, the aroma becomes richer, possibly developing ginseng or mushroom notes, and the overall feel is more “gentle and mellow”.
3. Aroma Changes After Brewing
- Raw Laobanzhang Pu’er: The aroma changes dynamically with the number of brews. The first 3 brews have the strongest aroma, with the wild mountain and floral scents released directly. In the middle stage (4th-8th brews), the aroma softens gradually, and the honey scent becomes more prominent. In the final stage (after the 9th brew), the aroma fades, turning into a light sweet scent.
- Ripe Laobanzhang Pu’er: The aroma is released more stably, with little difference between the early and late stages. From the first brew onwards, the aged and jujube scents are continuously released. The middle stage has the most full-bodied aroma, with more obvious woody or dried longan notes. The aroma fades slowly in the final stage, but always maintains a mellow texture without obvious “interruption”.
III. Taste After Brewing
- Raw Laobanzhang Pu’er: Has more distinct taste layers, with “bitterness” and “sweet aftertaste” as its core features. It initially has a distinct bitterness that fades quickly, followed by rapid salivation and a strong, long-lasting sweet aftertaste. The sweetness is fresh and not cloying, with an overall refreshing, lively taste and a strong tea “qi” (energy).
- Ripe Laobanzhang Pu’er: Has a softer and smoother taste, with almost no obvious bitterness. It has a mellow sweet taste on the palate, and the tea infusion has a “thick and smooth” texture, similar to the dense consistency of rice soup or honey water. Compared with raw Pu’er, its sweet aftertaste is gentler, with the focus on “mellowness” rather than “strength”.