There is a consensus in the field of Pu er tea, the Laobanzhang tea is called "the king of tea", because of its heavy tea flavor, tea gas strong, sweet feeling good, back to sweet long; King Mai tea is called "the queen of tea", because of its orchid fragrance highlights, soup slippery and sweet, back sweet long time.
The Laobanzhang belongs to the Menghai Bulang mountain tea area. At Bulang mountain tea area, the largest number of ancient tea trees are in the Laobanzhang, newbanzhang, Old man-e three Village, the Laobanzhang and newbanzhang are the Hani nationality, Old man-e is Bulang nationality. Three villages ancient tea trees are more than 90% of the whole Bulang mountain ancient tea tree.
Laobanzhang about 1700 meters above sea level, the ancient tea plantations in the villages around, there are ancient tea tree in the villages. Laobanzhang ancient tea garden ecological environment is very good, many old trees have been preserved in the tea garden, ancient tea tree and forest grow together, coarse tea tree, tree age very long, the tea tree age and growth of wild environment to ensure the quality of tea tea, tea flavor weight, strong tea gas.
Along the road before entering the Laobanzhang village, there is a part of the new tea garden about 40 years old, it is said that before 2006 year, Laobanzhang people is the ancient tea and new tea separately pick and artifactitious.
Tasting the Laobanzhang tea can be through the following steps:
1. Look at the shape of the tea
The Laobanzhang is the standard big leaf type tea, so the tea is strong, fat bud and much more fluff, there are a few other tea area tea is so fat strip, bud head.
2. Smell aroma
Laobanzhang have good ecological and long tree age, there is a strong spirit of the wild, smell loose tea and tea cake has very prominent unique fragrance, flavor between orchid scent and nectar to incense. The Laobanzhang of the aroma is very strong, in the tea soup,tea leaf, bottom of the cup can smell, and the bottom of the cup of fragrant more long than other tea tree.
3. Soup color
The 3 years Laobanzhang color gold yellow light, more than 3 years, Gold yellow began to change to yellow red.
4. Taste of taste
Laobanzhang tea are bitter strong in the rumors, this kind of understanding is one-sided, Laobanzhang drink indeed bitter strong, and bitter is obvious than puckery, but the Laobanzhang of the bitter is bitter with sweet bitter, It is not just a simple bitter, the Laobanzhang is bitter with a clear sweet, so it is very good. In addition, the Laobanzhang of the bitter degradation soon, A minute or so to turn back to sweet, the mouth and throat will feel sweet and smooth after drinking the Laobanzhang, and time will be long, If you don't have any special food to eat, this will last for a few hours.
5. Perception of tea gas
The Laobanzhang grows in the wild，tree age very far，so the Laobanzhang the tea gas strong, you can feel it when you drink it, and after drinking, feet, head and back fever slight sweating, of course, this kind of feeling of fever due to their different physical perception will be different.
6. Degree of resistance to brew
In the case of the normal amount of tea, Laobanzhang can brew more than 10 times and still have aroma sweet and back sweet, and the bottom of leaves also have the unique aroma of tea trees, not a tree leaf smell.
7. Look at the bottom of the leaf
Laobanzhang leaf bottom should be more tidy, and leaves, buds stout, 3--5 years the leaf bottom is the yellow green.
The Laobanzhang spring, summer, autumn tea is basically the same shape, the weather is dry, so that summer tea is stuffy, shape and leaf bottom will have spend miscellaneous. Summer and autumn tea bitter taste was significantly lower than spring tea, but aroma sweet and back sweet are not lost in the spring tea, so drink the Laobanzhang will feel summer, autumn tea better.
There are about three kinds of fake Laobanzhang in the market:
One is the use old man-e and new banzhang tea trees as the Laobanzhang. Because of old man-e and new banzhang tea shape, rope, taste are very similar to the Laobanzhang, so the identification is also the most difficult, the main difference is in bitter endurance degree between old man-e, new banzhang and the Laobanzhang, the longest bitter endurance degree is the old man-e, new banzhang bitter endurance degree is weak. As for the shape and sweet, back sweet to the small difference is difficult to distinguish. Also note that the new banzhang here refers to that the old village old tree tea before new banzhang stockaded village moving out, rather than now the new banzhang stockade beside the tea.
The second is to use Mengsong bitter tea as base, mixed other tea manufacture, this approach is to use a lot of people just know Laobanzhang "bitter", but don't know its aroma sweet and back sweet. The identification of this kind of tea is relatively easy, from the exterior view, the shape don't like Laobanzhang tidy and thick strong, In particular, there is no Laobanzhang of the thick and fluffy bud head, the bitter taste is obvious but the basic no sweet feeling in the soup, bitter lasting a long time, the fragrance is not strong enough to last, back sweet general, the bottom leaves slightly complex and not fat.
The third is the direct mix, take some burly, Heavy bitter platform tea. This "Laobanzhang" from the appearance, taste and the Laobanzhang have obvious difference, very easy to distinguish.
There is Laobanzhang ripe tea in the market, If you're going to ask, "is this really the Laobanzhang fermentative tea?", It is not right, you know the Laobanzhang pure raw cake is hard to find, how will people use the Laobanzhang to make ripe tea?