ft One of my swaps from the Steepster meet, this is a Lao Ban Zhang, aka the king of teas, aka the expensive stuff. Number 16117-1 from Chadao.de
First off – amazing colour & fuzz on the leaf! That’s some seriously show-offy silver hair.
The session starts with a glorious sweet perfume right off the bat. It’s one of those tastes that manages to be indefinable, yet so obvious when experiencing. Soft pineapple sweets are there too, such a nice flavour.
Chaqi is strong, but not so much that it’s uncomfortable, I feel relaxed, & over the course of the day I expected bitterness or sour to creep in but had been informed by Rui that this one goes twenty steeps, and so I took it there, and it followed perfectly. I didn’t detect the bitter notes of young plantation trees, so if they were there they were skillfully blended in as not to affect the taste. It also wasn’t face melting aggressiveness like people seem to expect from Ban Zhang, but instead elegant.
Seriously good tea. Throughout twenty steeps it stayed harmonious & balanced, and only when I got near the magic number did it just fade off quietly into a perfume water. I also noted the body still being good well into the teens.
Well, after the great day with Wilson and Mrs Chong at D’Art Station, & thanks to the lovely teas I failed to go to sleep then the next morning went north of Changi to meet with Alex Lau, who kindly took me to meet Alex Lim, or Eagle Tea Merchants.
We got tea drunk. Seriously tea drunk. I cant remember the last time I drank that many teas. How many puerhs did we taste? I dont know but it was quite a lot – jingmais, Yiwus, Lao Ban Zhang, Lincang, Bulangs, the list goes on.
I tried some fantastic Yiwu, Bulang, Lincang (wild tree) & Lao Ban Zhang. I couldnt afford the Yiwu or LBZ, but bought some of the Lincang and Bulang. I would also go back for the cheaper Yiwu (the yellow label), it was fantastic. I think Alex lim has got good taste in puerh. Those three all varied in taste from each other and good quality.
Both Alex’s were into their teaware which isn’t something I involve myself in yet, but it was fascinating to hear them talk about specific clays and pots. I cant talk much about them here because I was more interested in the tea tasting.
Alex goes himself to china to select the trees or leaf he uses for processing. Hes a good honest vendor – the lincang wild tree was described as a ‘massive tree’. No stories about fantastical age magical properties, just first hand knowledge, which you could taste in the tree. Not a hint of bitterness, just a wonderful ‘wild tree’ fruit taste.
Above is a picture of the trees Alex sourced for the Lincang. Wild huh?