Xi Gui Hao
2009 Yunnan Menghai Lao Banzhang Old Tree Aged Ripe Pu-erh Cake 357g | Xi Gui Hao
2009 Yunnan Menghai Lao Banzhang Old Tree Aged Ripe Pu-erh Cake 357g | Xi Gui Hao
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🍂 A Single Pressing from 2009 — Cannot Be Replicated. 17 years of aging cannot be rushed or recreated. This tea was crafted in 2009 from old tree leaves in Lao Banzhang. What exists today is all there will ever be.
17 Years of Time — Lao Banzhang Old Tree Aged Ripe Pu-erh
Crafted in 2009 from old tea trees in Lao Banzhang village, Bulang Mountain, Menghai, Yunnan, this 17-year-aged ripe pu-erh represents a rare convergence of legendary terroir, traditional stone-mill craftsmanship, and nearly two decades of natural transformation. The result is an extraordinary aged shou pu-erh of remarkable smoothness, depth, and refined complexity.
Lao Banzhang (老班章), located in Bulang Mountain's Brown ethnic township within Menghai County, Yunnan, is widely regarded as the crown jewel among Yunnan's pu-erh producing villages. At approximately 1,500 meters altitude, its old-growth tea forests produce large-leaf material with unmatched richness and aging potential. The leaves for this cake were hand-picked from ancient trees, fermented using traditional methods, and pressed by hand using stone mills — preserving every nuance of flavor that only time can deepen.
After 17 years of careful storage, this tea has entered a truly special phase of its life. The fermentation aroma has fully resolved into a clean, aged fragrance. The liquor is silky, full-bodied, and profoundly satisfying — each cup reveals new layers of sweetness, earthiness, and quiet power. This is not merely tea to drink; it is tea to experience, remember, and treasure.
Flavor Profile & Tasting Notes
| Attribute | Description |
|---|---|
| Dry Leaf | Dense, well-compressed cake with a rich dark brown surface showing hints of reddish-golden tones. A pronounced aged fragrance (陈香) rises from the dry leaves — warm, woody, and inviting, with no raw or harsh notes. |
| Liquor | Deep reddish-brown with a lustrous, oily sheen (油润) — crystal clear yet richly saturated. The color is consistent across infusions, demonstrating excellent extraction stability. |
| Aroma | Clean aged fragrance dominates — dried jujube, aged sandalwood, and a subtle sweet earthiness. No trace of raw fermentation remains after 17 years of natural settling. The aroma is elegant and restrained rather than overpowering. |
| Taste | Profoundly mellow and rich (醇厚). The first sip delivers a thick, creamy mouthfeel that coats the entire palate. The texture is exceptionally fine and delicate (汤柔细腻) while being simultaneously full and substantial (饱满). A deep, rounded sweetness emerges gradually and builds through multiple infusions — the longer you drink, the sweeter it becomes. There is absolutely no harshness or astringency. |
| Mouthfeel | Silky, lubricating, and remarkably fine-grained. The liquor glides over the tongue like warm velvet — smooth without being thin, substantial without being heavy. A gentle warmth spreads from the throat down into the chest, characteristic of well-aged ripe pu-erh from premium old-tree material. |
| Finish | Long, lingering, and deeply comforting. The sweetness persists at the back of the throat for minutes after drinking. A subtle warming sensation accompanies the finish, leaving you with a sense of calm contentment. |
| Aging Potential | This tea is already in its prime at 17 years of age, offering exceptional drinking quality right now. It will continue to evolve gracefully for many more decades under proper storage — becoming even smoother, more complex, and more precious with each passing year. An ideal choice for both immediate enjoyment and long-term collection. |
Product Details at a Glance
| Brand | Xi Gui Hao (昔归号) |
| Tea Type | Ripe Pu-erh Tea (Shou Puerh) |
| Vintage | 2009 |
| Age | ~17 Years (Aged since 2009) |
| Origin | Lao Banzhang Village, Bulang Mountain, Menghai, Yunnan, China |
| Tree Age | Old Tree (Gushu / Ancient Tree) |
| Altitude | ~1,500m |
| Net Weight | 357g (cake) |
| Format | Compressed round cake (bing cha) — handcrafted, stone-mill pressed |
How to Brew
Gongfu Style (Recommended)
- Ratio: 7–8g to 150ml gaiwan or clay teapot
- Temperature: 95°C – 100°C
- Rinse: 1 quick rinse, 5 seconds, discard (essential for awakening 17-year-aged leaves)
- Steeping: 10–15 seconds for the first 3 infusions, increase by 5–10 seconds each round. 15–18 infusions achievable — the endurance of this aged material is exceptional.
Western / Mug Style
Break off a small piece (3–5g) and add to your mug with 95°C water. Steep 2–3 minutes for a rich, mellow cup with deep amber-red color and smooth, sweet character. This 17-year-aged shou pu-erh is incredibly forgiving — no bitterness, just pure comfort in every sip. Re-steep 4–5 times by refilling with hot water.
How to Store
Store in a cool, dry, well-ventilated place away from direct sunlight and strong odors. Keep the cake in its original wrapper or transfer to a breathable kraft paper bag, unglazed clay jar, or traditional bamboo tong. As a 17-year-aged ripe pu-erh, this tea has already undergone extensive natural transformation — proper storage will preserve its current excellence and allow continued gentle evolution. Never use plastic containers or refrigerators, which trap moisture and odors that can compromise the tea's character.
Natural & Handcrafted: This product is made from 100% natural tea leaves, hand-picked and traditionally processed in Yunnan, China. It contains no artificial additives, flavorings, or preservatives. Like all real teas, Pu-erh contains natural caffeine. This product is a traditional tea beverage and is not intended to diagnose, treat, cure, or prevent any disease.
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