1996 Banzhang 8582 Raw Tea Cake

The 1996 Banzhang Raw (Sheng) Pu-erh Tea Cake is a highly valued item among tea connoisseurs, especially for its origin and aged characteristics.

1. Origin and Source

• The tea cake is from the Banzhang area in Menghai County, located in the Xishuangbanna region of Yunnan Province, China.
• Banzhang village is renowned for producing some of the finest Pu-erh teas, especially from its ancient tea trees. This village’s soil and climate contribute to the distinct taste profile and aging potential of the tea.
• The Banzhang tea cakes are often considered “king of Pu-erh” due to their robust, complex flavor and smooth texture, which only improves with time.

2. Characteristics of the 1996 Batch

• The 1996 production was particularly esteemed for using traditional production techniques that emphasize minimal processing, preserving the natural taste of the tea leaves.
• Since it’s a Sheng (raw) Pu-erh, the tea has undergone natural aging over the years, leading to complex fermentation that enhances its flavors and health benefits.

3. Flavor Profile

• Aroma: It has a strong, earthy fragrance, often with hints of camphor and sometimes a touch of smokiness due to natural storage conditions.
• Taste: Typically, aged Sheng Pu-erh from Banzhang is known for a balanced mix of bitterness and sweetness. In this 1996 version, the taste would likely be smooth, with deep earthy undertones and mellow sweetness that emerges after a few steeps.
• Mouthfeel: Full-bodied and lingering. A well-aged Banzhang will also have a “Cha Qi” (a lively energy felt in the body) that’s highly prized among Pu-erh enthusiasts.

4. Storage and Aging

• This tea cake has likely been stored in a controlled, natural environment (ideally in a dry storage setting) for nearly three decades, allowing it to mature slowly and evenly.
• The storage method impacts the aging, with controlled, slightly humid environments enhancing the fermentation process. Over time, the tea cake’s flavors have deepened, and bitterness has mellowed.

5. Packaging and Appearance

• The tea cake is pressed, typically weighing around 357 grams.
• The leaves are darker due to the aging process, with varied hues ranging from dark brown to black with golden tips, indicating the presence of older leaves and buds.

6. Brewing Notes

• Aged Banzhang Pu-erh should be steeped with care to bring out its best flavors. Rinse the tea first with hot water, and then brew with shorter steeping times initially (around 10-15 seconds), gradually increasing with each subsequent infusion.
• Optimal brewing temperature is around 95–100°C (203–212°F), which helps extract the complex flavors developed over years of aging.

7. Market Value

• Banzhang tea cakes from the 1990s, especially those from 1996, are very highly valued and can command substantial prices. The rarity of authentic, well-preserved 1996 Banzhang cakes increases their appeal among collectors.
• These tea cakes are sought after not only for drinking but also as investments, given that aged, high-quality Pu-erh can appreciate significantly in value.

Origin: Yunnan, China
Weight: 357 grams

Read this article in our blog to understand the iconic 1996 Banzhang 8582 Pu-ehr tea