Lao Banzhang Pu'er ripened tea is a type of Pu'er tea that has undergone fermentation processing and possesses various benefits and effects. It contains abundant polyphenols, which have strong antioxidant properties. These substances can eliminate free radicals in the body, reduce cellular damage, and slow down the aging process. Additionally, antioxidants can enhance the immune system, preventing infections and chronic diseases.

The Benefits of Lao Banzhang Pu'er Ripened Tea

Lao Banzhang Pu'er tea also contains components like catechins, which have a beneficial antioxidant effect in the body. These components help clear free radicals and protect cells from damage.

Lao Banzhang Pu'er ripened tea contains a special substance known as tea polyphenols. This substance can promote fat metabolism, lower blood lipids and cholesterol levels. Additionally, it can inhibit fat absorption and accumulation, helping to reduce weight.

Moreover, the Caffeine and other stimulating components in Lao Banzhang Pu'er ripened tea can boost metabolism and increase energy consumption. By regularly drinking ripened tea, one can achieve weight loss.

Lao Banzhang Pu'er ripened tea contains rich microbial flora and fermentation byproducts. These components have excellent Health benefits and play a positive role in regulating intestinal flora balance and promoting digestion and absorption of food.

Additionally, Lao Banzhang Pu'er tea contains a certain amount of caffeine and other stimulating components. Moderate intake of caffeine can stimulate gastric juice secretion and insulin release, accelerating the movement and emptying of food in the stomach.

The tea polyphenols and catechins in Lao Banzhang Pu'er ripened tea can lower blood pressure and lipids, reducing the occurrence of atherosclerosis. They also have anticoagulant, antioxidant, and anti-inflammatory effects, protecting the heart from damage.

How to Brew Lao Banzhang Pu'er Ripened Tea

Step 1: Awaken the tea: For tea intended for consumption in the short term, break it up and place it in a tea jar for awakening between three months to half a year. The jar should not be filled more than two-thirds full. If possible, periodically turn the tea over to aid in the awakening process. Without a tea jar, you can temporarily store the broken-up tea in a brown paper bag or a large envelope for awakening. During the awakening period, ensure protection from light and odors.

Step 2: Prepare the tea: For ripened tea, use approximately 8.5 grams of tea per 100 milliliters of water; for raw tea, use about 8 grams per 100 milliliters of water. Break Compressed tea into pieces the size of a fingernail, aiming for thinner pieces if possible; for loose tea, maintain its original dry shape as much as possible.

Step 3: Rinse the tea: For ripened tea, rinse twice; the first rinse should last 20 to 30 seconds (longer for compressed tea, shorter for loose tea, generally 5 to 10 seconds), and the second rinse should be quick. Raw tea usually requires only one rinse, with compressed tea lasting 20 to 30 seconds and loose tea a shorter duration. For raw teas aged over ten years, a moderate water warming step can be performed before rinsing, which involves placing the dry tea into a clay pot and pouring boiling water over the outside of the pot to raise the temperature and disperse any off-flavors within the tea.

Step 4: Brew the tea: For the first five infusions, pour out the tea immediately after brewing. Starting from the sixth infusion, you can gradually extend the Steeping time, ensuring each infusion uses boiling water. If the tea is a younger raw tea aged up to seven or eight years, for the first five infusions, pause for 5 seconds after boiling water with a kettle before pouring; starting from the sixth infusion, use boiling water directly from a kettle. Note that during the first five infusions, the intervals between each infusion should not exceed 2 minutes; if the interval is longer, the subsequent steeping time should be reduced accordingly.

Banzhang produces both raw and ripened teas but is primarily known for its raw teas. Banzhang village oversees five hamlets: Lao Banzhang, Xin Banzhang, Laomane, Beikalong, and Beikanan. As Lao Banzhang's reputation has grown, the other hamlets in Banzhang village, aside from Lao and Xin Banzhang, have also come to be associated with Banzhang. Teas produced in these five hamlets can all be called “Banzhang” teas, with a focus on raw teas.