{"product_id":"yunnan-banzhang-raw-pu-erh-tea-cake-357g","title":"Yunnan Banzhang Raw Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Stronghold of Banzhang, Yunnan\u003c\/h2\u003e\u003cp\u003eAmong Yunnan’s storied tea origins, Banzhang stands apart — a name synonymous with power, presence, and an intensity of character that commands attention from the first infusion. This 2016 Raw Pu-erh Tea Cake is crafted from \u003cstrong\u003eYunnan Da Ye Zhong\u003c\/strong\u003e — the large-leaf varietal that thrives in Banzhang’s high-altitude, old-growth forests and produces leaves of exceptional structural strength and aromatic depth.\u003c\/p\u003e\u003cp\u003ePressed in 2016 and aged for nearly a decade, this 357g sheng cake has moved well past its assertive youth. The tannins have softened, the layers have integrated, and what remains is a bold, full-bodied raw pu-erh with the commanding \u003cem\u003enong xiang\u003c\/em\u003e — a rich, concentrated fragrance — that defines great Banzhang material at its peak.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBold Nong Xiang — Concentrated, Commanding Fragrance\u003c\/strong\u003e — Banzhang raw pu-erh is defined by its \u003cem\u003enong xiang\u003c\/em\u003e: a dense, penetrating aroma of wild flora, aged wood, and deep forest that fills the vessel on the rinse and builds with every subsequent steep. This is not a subtle tea.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTen Years of Natural Transformation\u003c\/strong\u003e — Pressed in 2016 from Yunnan Da Ye Zhong large-leaf material, this cake has undergone nearly a decade of slow oxidation and microbial aging. The result: a sheng that has moved from its bold, astringent youth into a more resolved, complex expression without losing its Banzhang character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLayered, Evolving Flavor\u003c\/strong\u003e — Early steeps deliver a rush of wild mountain floral and mineral intensity; mid-session rounds into aged wood, tobacco leaf, and dried stone fruit; the finish is long, warming, and marked by the characteristic Banzhang \u003cem\u003ehuigan\u003c\/em\u003e — a returning sweetness that arrives minutes after each sip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePowerful Structure, Refined with Age\u003c\/strong\u003e — The liquor is deep amber-gold, with a full body and substantial texture. The tannins that once defined young Banzhang sheng have softened into a pleasing grip — present, but no longer dominant.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStone-Pressed Cake, Built for Aging\u003c\/strong\u003e — Hand-layered, stone-pressed, and wrapped in traditional cotton paper — a format that has allowed this cake to breathe and evolve, and will continue to do so for years to come.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eWhat’s Inside\u003c\/h2\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBanzhang, Menghai County, Xishuangbanna, Yunnan, China\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultivar\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYunnan Da Ye Zhong (Large-Leaf)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction Year\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2016\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw Pu-erh (Sheng Puerh) — Sun-Dried, Stone-Pressed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNong Xiang — Bold, concentrated, wild floral \u0026amp; aged wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e357g per cake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTraditional cotton paper wrap\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch2\u003eBrewing Guide\u003c\/h2\u003e\u003ch3\u003eGongfu Style (Recommended)\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eVessel: Yixing clay pot (aged, well-seasoned) or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 203–212°F \/ 95–100°C\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–20 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 10–15+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e2–3g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 203°F \/ 95°C\u003c\/li\u003e\n\u003cli\u003eSteep: 2–3 minutes\u003c\/li\u003e\n\u003cli\u003eCan re-steep 2–3 times\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCold Brew\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e4g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — bold, mineral-forward, with a long floral finish\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: What is raw (sheng) pu-erh, and how is it different from ripe (shou)?\u003c\/strong\u003e\u003cbr\u003eRaw pu-erh is sun-dried and stone-pressed without accelerated fermentation. It ages naturally over years and decades, developing complexity through slow oxidation and microbial transformation. Ripe pu-erh undergoes an accelerated pile-fermentation process. Sheng is generally more aromatic, structured, and age-dependent; shou is smoother and more approachable from pressing.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is a 2016 sheng ready to drink now?\u003c\/strong\u003e\u003cbr\u003eYes. Nearly ten years of aging have resolved much of the initial astringency and green roughness. This Banzhang cake is in an excellent drinking window — complex and evolved, with the structure to continue aging further if cellared properly.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: What is huigan, and will I taste it?\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eHuigan\u003c\/em\u003e is the returning sweetness that emerges in the throat and palate minutes after each sip — a hallmark of quality Banzhang sheng. It is one of the most prized sensory characteristics in raw pu-erh.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store the cake for continued aging?\u003c\/strong\u003e\u003cbr\u003eStore in a cool, dry, well-ventilated space away from direct sunlight and strong odors. Avoid airtight containers — sheng pu-erh requires airflow to age correctly. An unsealed ceramic or clay vessel in a stable environment is ideal.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How many sessions does one cake yield?\u003c\/strong\u003e\u003cbr\u003eAt 5g per gongfu session with 10–12 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu sources each Banzhang sheng cake for origin authenticity, leaf quality, and the kind of aged character that only a decade of patient cellaring can produce.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007802896447,"sku":null,"price":59.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/11___Shopify_a1a7f3ec-898d-4e59-9ef7-8ccfc505241e.jpg?v=1790681953","url":"https:\/\/ovanyu.com\/products\/yunnan-banzhang-raw-pu-erh-tea-cake-357g","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}