Sheng Pu-Erh
Ban Zhang
2012 P. Free

Super Premium 96 P.

Pu-Erh from the Ban Zhang tea region is highly sought-after and attracts some of the highest prices in the world. This tea offers the characteristic flavour of Ban Zhang for an affordable price. The tea has already been ripened for several years, as is reflected in the full-bodied taste. Ripe peach combines with the finest muscatel.
  • Pu-Erh tea specialty, ripened since 2012
  • From one of the top regions for Pu-Erh tea in Yunnan: Ban Zhang Mountain
  • Improving quality over time as a result of maturation
  • Long-lasting: short steeping times allow for 10+ infusions
  • Leaves from 100-200 year-old tea trees
  • Sustainably cultivated without the use of plant protection products


Character Intense and robust, ripe peach, muscatel, tannins, astringent, finely floral
Tea Garden The tea region of Ban Zhang has been considered for many years to be one of the best terroir for Pu-Erh tea
Terroir Xishuangbanna, Yunnan, China
Harvest Spring harvest, March to May 2012, hand-harvested
Cultivar Yunnan Da Ye Zhong. Tea plant age: 100-200 years
Elevation 1,200-1,300m above sea level
Oxidation/Fermentation Indoor withering, oxidation stopped via wok roasting over a wood fire (kill green), sun-drying, leaf selection, steaming, pressing, air-drying
Organic Cert. Cultivated without the use of plant protection products or synthetic fertilisers
Grade 96/100 p. (Pu-Erh category); Super Premium

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€550.00 / 1kg

Tea Farm

The tea farmers live in the Ban Zhang region of Yunnan and belong to the cultural minority of the Bu Lang. The right to harvest certain tea trees in all Pu-Erh regions is passed on from generation to generation. The tea trees for this tea have likewise been in the hands of farmers for several generations. Pu-Erh tea trees in Yunnan are treated with great respect and therefore not sprayed with herbicides or pesticides.



Pu-Erh from the region of Ban Zhang is well-known for its robust taste and invigorating effect on the body. During the maturation process, the savoury and bitter flavour of the tea retreats giving way to fruitier, full-bodied notes. This particular Pu-Erh still retains a finely tart base with notes of ripe peach and light muscatel. Due to its intensity, we recommend using slightly fewer tea leaves when preparing this tea.


At the end of the production process the leaves are briefly steamed and pressed into traditional forms (cake, brick, mushroom). Historically, this method was developed for practical and logistical reasons. Today, pressing is known to improve the uniformity of fermentation (ripening) of the tea.


Dark orange

Pu-Erh Tea

Pu-Erh tea is a so-called "post-fermented" tea that, similar to Chinese green tea, is first withered, roasted and then rolled. Traditionally, Pu-Erh is only heated to a relatively low temperature and slowly, gently dried in the open air. Central to the production of Pu-Erh is the period of fermentation after the leaves have been pressed into a cake form. Naturally occurring bacteria cultures grow between the enclosed leaves and produce the desired aroma of the tea over a period of months or years. This process differs from oxidation of black or oolong teas, which is carried out by enzymes of the tea plant itself. Grades of Pu-Erh are typically divided between Sheng Pu-Erh, which is naturally matured for years or even decades, and Shou Pu-Erh, which is quickly ripened. Authentic Pu-Erh are exclusively made from the leaves and buds of local and often wild-growing tea trees in the Chinese province of Yunnan. Vintage Pu-Erh teas from respected terroirs can attain incredibly high prices and even on the Chinese tea market are difficult to obtain.

Cultivation & Processing

The tea region of Ban Zhang is located in southwestern Yunnan near the border with Burma/Myanmar. The entire region is encircled by mountain ranges dotted with old and young tea trees. Tea villages are spread throughout the region, where everything revolves around Pu-Erh tea.

This region is also home to the most expensive variety of Pu-Erh, the Lao Ban Zhang.


This tea was produced in 2012 and stored for maturation in Guang Zhou, China until 2018. Since 2018 the tea has continued to be ripened under special conditions at Sunday Natural in Berlin.

Centuries-Old Pu-Erh Trees

The tea plants needed for producing Pu-Erh are autochthonous, large-leafed, and wild-grown tea plants. In contrast to generic tea plants grown around the world, this type does not grow as a bush, but rather as a tree that can live for up to thousands of years. Scientific study of the Camellia taliensis suggests that this tree is the common ancestor of all other types of tea. This cultivar is native to the region where China, Vietnam, Laos, and Myanmar meet. This is also where the Chinese province of Yunnan is located, and the history of Yunnan is also intertwined with the first known attempts to cultivate tea. For this reason, Yunnan is often considered the "cradle of all teas". In the tea forest of Yunnan, each tree has an individual character with a different shape and different cultures of moss and fungi. As such, each tree produces its "own" tea. The older the tree, the deeper its roots extend into the earth and into deep layers of rock and stone. These older trees can absorb minerals and trace elements that are passed on to the leaves and buds. The tea made from the buds and leaves of wild-grown older trees is thus rich in minerals and highly desirable.


Brewing Guide

5g or 2 heaped tbsp per 150ml (100°C) water.

Classic Infusions of Pu-Erh:

Multiple infusions at 90-100°C for between 15 and 30 seconds, increasing with each infusion. The first pour is used to open the leaves and is not intended for drinking.


1000g: A tea cake traditionally packaged in fine rice paper. Includes a certificate of authenticity and quality (Nei Fei, 内飞).

30g: High quality, airtight, resealable standing zipper pouch with 9 protective layers to preserve flavour and protect against oxidation and contamination.

Recommended Teapot

The ideal teapot for the traditional preparation of long Pu-Erh tea is a gaiwan. Alternatively, a particularly aromatic tea can be steeped in a yixing teapot made from natural clay.

Recommended Storage

Ideally store in a specially made container made of clay or an airtight, double-coated tea tin. To further ripen the tea, store at room temperature with a controlled humidity of 50-70%.

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