Why Is Banzhang so popular?

Why is Banzhang so attractive? "Astringent qiqixiang, bitter back ten days sweet" is the best interpretation of the taste of Banzhang. In Puer tea, Banzhang has always been regarded as the "king", "tea king", "banzhang king" and other supreme Goodwill.

Banzhang is located in Bulang mountain Township, Menghai County, Xishuangbanna, Yunnan Province, the world. The soil is rich in organic matter, full of sunshine, dense clouds, high humidity and dense vegetation. It has the most ideal growth environment for tea production; since ancient times, the old Banzhang The villagers used the traditional ancient methods to artificially maintain ancient tea trees, and followed the folk method of manually picking fresh leaves and soil: sunlight and green. Today, Lao Banzhang Puerh Tea is rare in Yunnan Province and does not use chemical fertilizers, pesticides and other inorganic substances. It is a pure natural, non-polluting and original ecological tea production area, and the tea output is very small.

　　 Turning a page of ancient history, we will find that the Bulang ethnic group was originally a descendant of the ancient "Pu" and the earliest people on the earth to plant tea. The ethnic groups living in Banzhang tea mountain are mostly the Bulang ethnic group. The generations of the Bulang people have been accompanied by the ancient tea mountain for generations, and never leave. They are the people who nurture tea mountain, and they are also the faithful watchmen of tea mountain.

The mountain name of the Puerh tea production area in Laobanzhang, "Red wine on the winery, Puerh talks about the mountain" Yunnan Puerh tea has different tastes and tastes due to the different geographical environment. Since the ancient tea horse trail in history The name of the mountain head defines Puerh tea with a specific taste. The Banzhang is the old Banzhang, the new Banzhang, and the Yunnan Puerh tea produced by the two villages under the jurisdiction of the Banzhang Village Committee in Menghai County, Xishuangbanna Prefecture. The old Banzhang is also called neighbour Banzhang.

Features of Banzhang Puerh Tea:
1. Standard big leaf tea, so the rope is thick, the bud head is fat and fluffy.

2. There is a strong mountain flavor, scented tea and tea cake have a very distinctive fragrance of ancient tree tea, the fragrance seems to be between orchid and floral scent.

 3. The aroma is very strong, and it can be smelled on the tea soup, leaf bottom, and cup bottom, and the fragrance at the bottom of the cup is stronger and longer than that of ordinary old tree tea.

4. Bitterness deteriorates quickly, and turns back to sweetness in about a minute. Lao Banzhang is the overlord in Puerh.

"Lao Banzhang" is known as the King of Tea, and pays attention to the so-called tea gas. The pure blood of Lao Banzhang is the most tea-rich tea in Puerh tea. Its characteristic is that Lao Banzhang is a standard big leaf tea Therefore, the cords are thick, the buds are fat and fluffy, and few teas in other tea areas have such strong cords and buds.

　　 The Old Banzhang has good ecology, long tree age, strong mountain flavor, scented tea and tea cake have a distinctive fragrance of ancient tree tea, and the fragrance seems to be between orchid and floral nectar.

Within 3 years, the old Banzhang soup is golden and bright. After 3 years, the golden color begins to change to yellow and red. The bitterness of Lao Banzhang degenerates quickly, and turns back to sweetness in about a minute. After drinking LaoBanzhang, the whole mouth and throat will feel sweet and smooth, and it will take a long time. If you don’t eat any irritating food, this kind of The sense of sweetness will last for several hours. Old Banzhang grows in the mountains and the trees are old, so the tea smell of the old Banzhang is strong and can be felt when drinking, and after drinking, the hands, feet, head, back, etc. will cause fever and slight sweat. Of course, this fever is caused by everyone’s Different body perceptions will make a difference. In the case of the normal amount of tea, it can be brewed for more than ten times, and it still has sweetness and sweetness, and the bottom of the leaf also has the unique aroma of old tree tea, which will not smell of leaves. The leaf base of Lao Banzhang should be neat and tidy. If it is not broken when the cake is cracked, the leaf and bud should be intact, and the leaf and bud should be thick.

　　 Old Banzhang 2014 Ancient tree single plant. A single plant refers to a fever Banzhang Puerh, which is a one-time picking and killing of an ancient tree. It can be described as the king of the king. The single plant pursues a purity. I personally feel that the single plant has a fresher taste and longer lasting sweetness than mixed picking, and the thickness of tea leaves is slightly lower than that of mixed picking.

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Why is Laobanzhang so expensive?

"LaoBanzhang" is known as the King of Tea, and pays attention to the so-called tea gas. The pure blood of LaoBanzhang is the most rich tea in Puerh tea. Its characteristic is that Lao Ban Zhang is a standard big leaf tea Therefore, the cords are thick, the buds are fat and fluffy, and few teas in other tea areas have such strong cords and buds.

　　 The LaoBanzhang has good ecology, long tree age, strong mountain flavor, scented tea and tea cake have a very distinctive fragrance of ancient tree tea, and the fragrance seems to be between orchid and floral nectar. The aroma of Lao Banzhang is very strong, and it can be smelled on tea soup, leaf bottom and cup bottom, and the fragrance at the bottom of the cup is stronger and longer than that of ordinary ancient tea.

Keywords 1: Ancient (things are rare).

　　 Good tea doesn't need too many stories to add its legend, the simplicity of Lao Ban Zhang is verifying this. Laobanzhang is a place name located in a small mountain village deep in the famous Bulang Mountain in the southeast of Menghai County, Xishuangbanna, Yunnan Province. It is about 60 kilometers away from Menghai County and about 100 kilometers away from Jinghong City. Tea is named after the place of origin, and it is also the main source of income for the villagers here. This place is close to the border between China and Myanmar. It is an ancient Puerh tea production area. Due to its remote location and difficult transportation, many ancient tea gardens and ancient tea trees are also preserved. The above tea trees abound, and the mountain people who have lived on Bulang Mountain for generations are the earliest people in the world to cultivate, produce and drink tea, and also leave the descendants with a very traditional, rich and natural and simple tea making process. Don't go to the ancient rhyme that is born with it.

Keywords 2: Nature (unique taste, distinctive taste).

The ancient tea garden in Lao Banzhang has an average altitude of about 1700 meters. The original ecological vegetation is well preserved. Many tea gardens are inaccessible. The soil has rich organic matter, sufficient sunshine time, and the mountains are foggy and humid. The cold summer will not be too hot, and it is particularly suitable for the growth of tea trees. Until today, the villagers of Lao Banzhang still follow the traditional artificial maintenance methods to treat tea trees, insist on not using chemical fertilizers and pesticides, picking fresh leaves by hand, and sunbathing in natural ways. To make Puerh tea, because of the remoteness of the mountainous area, it is inconvenient to communicate with the outside world. It was not until the popularity of Puerh in recent years that the tea of ​​Lao Banzhang began to attract people's attention. It is hailed as the best Puerh tea by the tea people, and its quality is above the output of famous production areas such as Yiwu.

　Keyword 3: Precious (commercial and part collector’s hype).

Tea people who love Puerh are now blessed with tasting to the old Banzhang. It is no exaggeration to say that the price of the LaoBanzhang has nearly doubled in the past ten years, and the price of dried tea alone is as high as nearly 2000 yuan/kg In fact, the high price of tea still can't escape the law that things are rare and expensive. The output of the old banzhang is very limited. Although there are many teas called the old banzhang, they are from the new banzhang and old man's. The village, or made up of tea from other production areas of Bulang Mountain, although it is very similar in appearance and taste, but it lacks the aura and charm that the LaoBanzhang should have, or it does not return to bitterness. Or the fragrance is not long-lasting, and the authentic LaoBanzhang is very rare in the market. Most of them flow into the hands of collectors who love tea, and want to drink only rely on local reliable resources and channels.

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Why does Puerh tea differ a lot?

"The Puerh tea investment market environment in the past two years has been very bad. As of now, many investors have lost more than one million yuan in Puerh tea. If the market goes on like this, many investors may be really quitting Puerh tea business." Witness's recent remarks from Shi Yuanqing, who participated in the turbulent development of Puerh tea for nearly 9 years from 2008 to 2016, revealed a profile of the current Puerh tea investment and collection market.

　　Now is the time when the spring tea comes into the market. Although Puerh tea's spring tea will be marketed later than green tea, do you want to collect the Year of the Monkey tea? Do you want to participate in crowd funding in advance? Do you want to go to tea mountain? Puerh tea rivers and lakes have already created a storm.

　　Collection: Puer tea collection theme returns to daily consumption.

　　 "Ten years ago, I entered the Puerh tea market." Kunming native Ms. Yang is a typical "Puerh tea becomes a collector when you buy more." She said that the earliest contact with Puerh tea should be around 2004, because she knew a friend was planting tea, and then participated in and witnessed the earth-shaking and price surge of Puerh tea from 2004 to 2008. At that time, as a working class, she invested hundreds of thousands of her family's money in "fried tea", and she made some losses. Until the previous year, she exhausted the stock of fried tea that year.

　　In Ms. Yang's home, the collection of Puerh tea is mainly ancient tree tea. She said that since Puerh tea is known as an "importable antique", it is different from the "greedy" green tea. Puerh tea is as old as possible, that is, the older it is, the better it tastes. "Drinking Puerh is as much about drinking as drinking red wine, first about the year, followed by the tea-producing areas and tea trees."

　　Liu Yicheng, President of Kunming Tea Industry Association, is also a senior Puerh tea collector. Raw tea, cooked tea, ancient tree tea, ecological tea, organic tea. According to brand, year, production area, and level, in the collection of Liu Yicheng, Puerh tea is collected by category, and the longest time has even exceeded 100 years. "This year's Puerh tea is mainly used for historical data research. The Puerh tea collection is not only the year, but also the historical culture."

"Unlike the fanaticism of previous years, the collection of Puerh tea has become more rational in recent years. Whether it is high-end ancient tree tea or platform tea, the starting point is more for daily consumption, gift-collection collections and speculative collections gradually Turning down." Wang Xiang, who has been in the tea business for 10 years in Kunming, said that overall, the theme of Puerh tea collection has returned to daily consumption. Even high-end Puerh ancient tea such as Banzhang, Iceland and Xigui are based on Drink-based consumer collections, not gift-giving and speculative collections that are dedicated to the price "altar".
Market: Gushu tea and famous camellia tea are niche consumption.

　　 Nowadays, Puerh tea has long been renowned at home and abroad. However, with the passage of time, the consumer market, prices, and methods of Puerh tea have also changed.

"Guangzhou, Fujian, Taiwan, Singapore and other places, more and more regions, more and more people are accepting Puerh tea." Wang Xiang said that since the "baptism" of the Puerh tea in 2008, the current Puerh Tea is well-known and widely recognized in the market. However, with the opening of Puerh tea's popularity, the consumer price of the Puerh tea market has also changed. For example, in the same production area, the price of ancient tree tea and platform tea can be described as different. With the mountain of Puerh tea, the concept of ancient trees and the ecological scarcity value of Puerh tea are excavated, the famous ancient mountain tea can be appreciated It has become a consensus in the market that the pure material famous mountain ancient tree tea pry has moved the Puerh tea high-end collection market.

Taking the current price of Puer tea on the market as an example, the price of ancient tree tea varies from 3,000 yuan to more than 10,000 yuan per kilogram, while for platform tea, even some ecological and organic Puer tea only costs 30 yuan to 1 kilogram 200 yuan, ranging from 500 times the highest price difference.

　　The price of Puerh tea, which is self-produced, self-sold and foundry, is not high. More than 80% of Puerh tea's sales are still aimed at ordinary people, and they drink tea every day. Only precious varieties and high-end brands of large manufacturers are the targets of private chaotic tea funds. According to the analysis, the production of famous mountain ancient tree tea is low, the demand is large, and the supply-demand relationship is obvious, so the price is more advantageous. At present, no matter large or small brand businesses in the market, some are making ancient tree tea and famous mountain tea, but only It belongs to niche consumption, such as Banzhang, Iceland, Yiwu, Jingmai, Yibang, sleepy deer, and former return. After all, production is limited.

　　Because of the refinement of ancient trees Puerh tea and hills, the price of Yunnan Puerh tea gradually differentiated. The price difference between Puerh tea made from the pure materials of famous ancient trees and the popular Puerh tea is increasing. In terms of ancient tree tea, in addition to the original Banzhang and Iceland, now more (such as Jingmai, Yiwu and other production areas) the value of ancient tree tea has been excavated, and the profit space has made mountain ancient tree tea a hot market investment. At a new point, prices continue to rise, and even drive the price of Terrace tea for mass consumption to rise slightly, but the "price gap" between the two is quite different.

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Why wash the tea first?

Most tea drinkers have a habit of pouring out the first tea, commonly known as "washing tea" or "waking tea."
It's a pity that the first tea is poured out of the expensive tea, but if you don't wash it, you always feel that there is one less process. I am afraid that the tea will not be clean.

Do you want to wash Pu-erh tea?
For tea customers, in fact, washing tea is both feelings and safety.

1. Tea washing is a habit left over by history.
In the past tea-making process, due to the simplicity of environmental appliances, some details will appear unhygienic, so the former tea drinkers will wash the tea to keep the strip clean.
However, with the development of science and technology and food safety regulations, the tea produced pays more attention to safety and hygiene, and must pass the safety and quality testing of relevant departments.
Nowadays, most of the tea leaves are grown to be completely pure and free of agricultural residues, and the first bubble even reaches a level where it can be consumed healthily.
At this time, the "tea-washing step" has changed from practicality to the habit of making tea, or a psychological demand.

2. Wash off part of the dust.
Pu-erh tea will inevitably have some harmful substances such as dust or mildew during the production and storage process, which can be washed away by the first bubble tea.

3. Remove odor.
Pu-erh tea has a strong adsorption. During fermentation and storage, if you don't pay attention, it will produce miscellaneous smells or new flavors. These impurities can be removed by washing the tea, making the brewed Pu-erh tea fresh and pure.

4. Wake up Pu-erh tea, also known as "wake up tea".
Waking tea makes Pu-erh tea reach the most suitable brewing state. After washing tea, brewing again, the taste of tea soup is more sweet.
First warm cup.
The hot water that has just been boiled is poured into the bowl and the bowl is filled with water to increase the internal temperature of the bowl, and the tea will be poured after 1 minute.
 
Second cast tea.
The amount of tea thrown depends on personal taste, it directly affects the concentration of tea.
 
Third Soak tea to make soup.
After filling the water, steep the tea leaves to quickly get out of the soup.

How to wash green tea:
Because raw tea leaves are tender, the tea is usually washed again.
When the water line is filled, the soup is quickly immersed after the tea leaves are completely immersed, which not only helps to retain the aroma substances, amino acids, tea polyphenols, caffeine and other nutrients in the tea, but also plays a certain role in moisturizing.

How to wash cooked tea:
 Cooked tea is generally washed (run) tea again, do not deliberately cool down when filling water, low water level rough water line, as much as possible to allow higher temperature water to form a combination with tea leaves.
Some form a certain degree of cooling; let the water hit the edge of the bowl and prevent it from coming into direct contact with the tea leaves.
In order to warm up after filling the water, you can dull it properly, let the high temperature water excite the brewed tea, and then you can just make the soup.

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