2009 Material / 2015 Pressed Menghai Bulang Mountain Banzpen Old-Tree Ripe Pu-erh Tea Cake – 357g 班盆老树熟茶

2009 Material / 2015 Pressed Banzpen Old-Tree Ripe Pu-erh Tea Cake – 357g 班盆老树熟茶

A mature Yunnan ripe Pu-erh tea cake from the Banzpen tea area of Menghai’s Bulang Mountain, made from 2009 tea material and pressed in 2015. The traditional 357g round cake combines an aged-tea story with the deep, smooth character expected from well-rested shou Pu-erh.

Tea Profile

• Tea type: Ripe Pu-erh / Shou Puer
• Tea area: Banzpen, Bulang Mountain, Menghai
• Material year: 2009
• Pressing year: 2015
• Net weight: 357g per cake
• Traditional packing: 7 cakes per tong, 6 tongs per case

Flavor & Aroma

Expect a deep red-brown liquor with mellow woody depth, soft sweetness and a smooth rounded body. The aged material gives the cup a settled, integrated feel, while the ripe-Pu-erh fermentation keeps the texture rich and approachable with very little sharpness.

How to Brew

Gongfu Style

1. Loosen 7–8g from the edge of the cake.
2. Use a 100–150ml gaiwan or Yixing teapot.
3. Use water at 95–100°C.
4. Rinse 1–2 times for about 5 seconds.
5. Start the first drinking infusion at 8–10 seconds.
6. Increase later steeps gradually by 5–10 seconds.
7. Decant fully after each infusion.

Large Teapot Method

Use about 5g tea per 300ml near-boiling water. Steep for 2–3 minutes, pour out completely and re-steep to taste.

Food Pairing

Pair with dim sum, roast meats, mushroom dishes, walnuts, sesame pastries, dark chocolate, mooncake or other richer foods. Its mellow depth also makes it an excellent after-meal tea.

Tea-Room Display & Interior Styling

The mustard-gold wrapper, bold black calligraphy and classic round cake shape give this tea strong decorative presence. Display the wrapped cake upright on a dark wood or lacquer stand beside a Yixing teapot, tea pick and two tasting cups. It suits traditional Chinese, new-Chinese, wabi-sabi and study-room interiors particularly well.

Gift Ideas

The 2009-material / 2015-pressed story and traditional 357g format make this a substantial gift for experienced Pu-erh drinkers, housewarmings, business gifting, Lunar New Year and Mid-Autumn gatherings. Add a tea knife or small gaiwan for a more complete set.

Storage

Keep the cake in a clean, dry, ventilated and odor-free place away from direct sunlight, perfume, smoke, spices and excessive humidity. Good storage helps preserve the tea’s mature aroma and smooth texture.

FAQ

Is this raw or ripe Pu-erh?

This is ripe Pu-erh / shou puer.

What year is the tea?

The tea material is from 2009 and the cake was pressed in 2015.

How much does one cake weigh?

Each cake weighs 357g.

Where is Banzpen?

Banzpen is a tea area associated with Bulang Mountain in Menghai, Yunnan.

What does it taste like?

Expect mellow woody depth, soft sweetness, a deep red-brown liquor and a rounded smooth body.

Should I rinse it?

Yes. One or two quick rinses help open the compressed leaves and warm the brewing vessel.

What water temperature works best?

Use 95–100°C water for a full, smooth cup.

How should I break the cake?

Insert a Pu-erh pick gently from the edge or back and work inward in thin layers rather than forcing the center.

Is it suitable for gifting?

Yes. The aged-material story and classic 357g format make it especially giftable.

Can I display the cake?

Yes. Display the wrapped cake in a dry location away from direct sun, humidity and strong odors.