2003 Fenglin Banzhang 凤临班章 Raw Pu-erh Tea Cake | 357g
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Orient Cha’s 2003 Fenglin Banzhang Raw Pu-erh (凤临班章) brings together a substantial body, a smoky honey fragrance and the quiet depth of long maturation. Kept in dry storage, this 357g cake has developed a rounded character while retaining a lasting return of sweetness.
Tea Details
| Tea Type | Aged Raw Pu-erh (Sheng Pu-erh) |
| Origin | Banzhang, Bulang Mountain, Yunnan, China |
| Producer | Fenglin |
| Vintage | 2003 |
| Net Weight | 357g per cake; 2,499g per seven-cake tong |
| Storage | Dry-stored |
Smoky Honey Notes and a Lasting Finish
The large, dark leaf strands show the changes of extended aging. Hot water draws out a clear amber-orange infusion with a thick, smooth texture. A brief touch of bitterness gives way to sweetness, while a gentle smoky note sits alongside a honeyed fragrance. The tea develops gradually across infusions, with a persistent aftertaste that rewards unhurried brewing.
The Sensory Experience
- Aroma: Smoky and honeyed, with a settled aged character.
- Taste: Thick and rounded; a fleeting bitterness softens quickly.
- Finish: Long, lingering returning sweetness.
Brewing Guide
Gently loosen the cake with a tea pick, keeping the leaves as whole as possible. Warm your gaiwan or teapot, then give the leaves a brief rinse before brewing.
100°C / 212°F
6–8g / 150ml
10–20 seconds
Pour off each infusion fully. Increase the steeping time gradually as the leaves open, adjusting the leaf quantity and timing to suit your taste.
Choose one 357g cake or a traditional tong of seven cakes. Store away from sunlight, moisture and strong odors. The original paper wrapper shows visible wear and tears, as pictured.
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