{"product_id":"yunnan-banzhang-ripe-pu-erh-tea-cake-357g","title":"Yunnan Banzhang Ripe Pu-erh Tea Cake (357g)","description":"\u003ch2\u003eFrom the Heart of Banzhang, Yunnan\u003c\/h2\u003e\u003cp\u003eBanzhang sits at the northern edge of Menghai County, where dense old-growth forests and high-altitude mineral soils produce some of Yunnan's most character-driven large-leaf tea. This 2017 Ripe Pu-erh Tea Cake is crafted from \u003cstrong\u003eMenghai Da Ye Zhong\u003c\/strong\u003e — a cultivar celebrated for its robust leaf structure, pronounced aromatic complexity, and the depth it brings to the \u003cem\u003ewo dui\u003c\/em\u003e fermentation process.\u003c\/p\u003e\u003cp\u003ePressed in 2017 and matured under careful conditions, this 357g cake has had seven years to settle into itself — softening, integrating, and developing the clean, lifted fragrance that distinguishes a well-aged Banzhang shou from the ordinary.\u003c\/p\u003e\u003ch2\u003eWhy This Cake\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eA Clean, Lifted Fragrance\u003c\/strong\u003e — Unlike earthier shou profiles, this Banzhang cake opens with a distinctly fresh, floral top note — a clarity of aroma (\u003cem\u003eqing xiang\u003c\/em\u003e) that carries through each steep and lingers in a warm, aromatic finish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeven Years of Measured Aging\u003c\/strong\u003e — Produced in 2017 from Menghai’s Da Ye Zhong large-leaf cultivar, the cake has matured through the critical post-fermentation window, rounding out any raw edges while preserving the aromatic brightness Banzhang material is known for.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Body, Refined Texture\u003c\/strong\u003e — The liquor is amber-garnet, smooth and coating, with a weight on the palate that speaks to the leaf quality — without heaviness or astringency.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor Notes of Dried Longan, Warm Spice \u0026amp; Forest Honey\u003c\/strong\u003e — Each infusion evolves: early steeps are vibrant and aromatic; mid-session steeps deepen to warm spice and dried fruit; late steeps bring a gentle sweetness that fades slowly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Stone-Press Craftsmanship\u003c\/strong\u003e — Hand-layered, stone-pressed, and wrapped in traditional cotton paper — a format designed for both graceful aging and unhurried daily enjoyment.\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\u003eMenghai 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\u003e2017\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipe Pu-erh (Shou Puerh) — Traditional Wo Dui Pile Fermentation + Stone Pressing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma Profile\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eQing Xiang — Clean, fresh, floral\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 or porcelain gaiwan\u003c\/li\u003e\n\u003cli\u003eLeaf-to-water ratio: 5–7g per 100ml\u003c\/li\u003e\n\u003cli\u003eWater temperature: 212°F \/ 100°C\u003c\/li\u003e\n\u003cli\u003eRinse: 1 quick rinse (5–8 sec), discard\u003c\/li\u003e\n\u003cli\u003eInfusion time: 10–15 sec for early steeps; extend gradually\u003c\/li\u003e\n\u003cli\u003eSteepings: 8–12+ steeps per session\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eWestern \/ Mug Brewing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e3–4g per 8oz (240ml)\u003c\/li\u003e\n\u003cli\u003eWater: 212°F \/ 100°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\u003e5g per 500ml cold water\u003c\/li\u003e\n\u003cli\u003eRefrigerate overnight (8–12 hours)\u003c\/li\u003e\n\u003cli\u003eStrain and serve over ice — clean, gently fragrant, naturally sweet\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eFAQ\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eQ: What makes Banzhang pu-erh different from other origins?\u003c\/strong\u003e\u003cbr\u003eBanzhang material — even in ripe form — tends to retain a more pronounced aromatic character than many other Menghai-area teas. The \u003cem\u003eqing xiang\u003c\/em\u003e (clean fragrance) profile of this cake is a direct expression of that regional character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Is this a raw (sheng) or ripe (shou) pu-erh?\u003c\/strong\u003e\u003cbr\u003eThis is a \u003cstrong\u003eripe pu-erh (shou puerh)\u003c\/strong\u003e, produced through traditional pile fermentation. It is smooth and approachable now, with continued cellaring potential.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: Does the 2017 vintage matter?\u003c\/strong\u003e\u003cbr\u003eYes. Seven years of aging post-pressing have allowed the fermentation notes to resolve and the aromatic compounds to clarify. The result is a cake with noticeably more refinement than a freshly pressed shou.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQ: How should I store it at home?\u003c\/strong\u003e\u003cbr\u003eStore in a cool, dry, well-ventilated space away from direct sunlight and strong odors. Avoid airtight containers — pu-erh breathes. An unsealed ceramic crock or clay vessel 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 8–10 steeps, a single 357g cake yields approximately \u003cstrong\u003e70+ brewing sessions\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eovanyu selects each cake for origin traceability, processing integrity, and sensory quality — teas that reward attention and repay patience.\u003c\/em\u003e\u003c\/p\u003e","brand":"ovanyu","offers":[{"title":"Default Title","offer_id":44007592525887,"sku":null,"price":69.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/4674\/9759\/files\/01___OVANYU__Shopify.jpg?v=1790673173","url":"https:\/\/ovanyu.com\/products\/yunnan-banzhang-ripe-pu-erh-tea-cake-357g","provider":"榮國輝國際貿易 (香港) 有限公司","version":"1.0","type":"link"}