2007 CYH Laobanzhang

 When to buy Gushu?

The other day some tea drinking friends of mine were having a conversation about how to optimize timing when purchasing gushu [old arbor] teas. Opinions around the tea table differed, as they always do, but the general consensus was that there are two strategies. Either get in early and hope, or buy late resign to forfeiting half of your mortgage payment for puer tea. In the case of Banzhang teas, even news tea carry a hefty pricetag, so maybe neither strategy is optimal.

Since acquiring a ten year old Banzhang cake of any quality is already completely out of reach of most smallfolk, I’d say one ought to buy good tea right away (1 – 3 years old), rather than when it has enough age (8 – 10 years old). There is a tradeoff. Buying young tea can be difficult because how it will age is anybody’s guess. However, this risk is outweighed by the alternative, which is paying far too much for tea that is difficult to know much about. Questions like where was this stored? and Is this really from Spring on that mountain? are easier to answer in the year of production. But, unless the leaves were picked, processed, and pressed by the hands attached to your body, there is always a little mystery.

A dry piece of the Banzhang cake

A dry piece of the Banzhang cake

The 2007 CYH Banzhang is in a transition stage from strong youth to strong maturity. The kuwei [bitterness] flashes in front  of you with a quick gesture, and then quickly turns into sweetness that sits down in the mouth. There are some woody flavors emerging, but it is still in between feeling like a young tea and a middle aged tea. Some sort of tea Freshmen year.

Fledgling soup of Puer Tea Ban Zhang

Fledgling soup

The body is thick. Even 6.5 grams (about 20% less than I normally use) still makes a compelling brew. The depth of flavor and qi [feeling] is admirable. Even though this cake is in the middle ground of its age, still a worthy investment. Thanks again to Origin for the sample.

Spent leaves

Spent leaves

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4 Responses to “2007 CYH Laobanzhang”

  1. shah8 January 19, 2014 at 3:13 pm #

    Chen Yuan Hao? If so, I remember MarshalN panning such a LBZ. It’s been my impression that LBZ is much more relunctant to be woody than it is generally thought to be. Did the huigan return any flavor? How was the aroma? I’ve never found LBZ to be especially thick, but at least with the cake I have, if I use a high dose, I will get a very nice texture.

    • TwoDog2 January 19, 2014 at 3:20 pm #

      I thought it was good. Then again, I am unlikely to despise a tea off of a 6.5 gram session, unless it really sucks. And usually I don’t post those teas.

      I can’t really recall the huigan flavor – didn’t make a note of it. This session was actually from a few months ago, but i finally pressed ‘post’.

    • MarshalN February 11, 2014 at 1:52 am #

      “I’ve never found LBZ to be especially thick”
      Sounds like you’ve never had real LBZ

      • TwoDog2 February 11, 2014 at 8:28 am #

        According to what I’ve heard, this cake also had several runs. One of which was a Spring production, and a couple others which were of lesser quality. Could also be a difference in Spring/Fall or blending that might account for different perceptions of this cake.

        As for LBZ in general, there is so much “labeled LBZ but not LBZ” in the market, perceptions are certainly a bit gray from time to time. The ‘real’ stuff is fairly thick and full of body, in my general experience.

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