One of Wang Yanxin’s first collaborations all the way back in 2001 was with a Banzhang farmer’s cooperative. Over years Banzhang has become one of the most popular (and expensive) sources for pu’er in Yunnan, but Wang Yanxin’s deep connections there have helped her secure true Banzhang 2013 sheng at 2001 prices. This beautifully-pressed bud and silvery leaf cake is full of the signature and unmistakable nutty banzhang aftertaste that gets sweeter and almost numbing after multiple infusions. We’ve been aging Banzhang teas for almost twenty years, and can say that they continue to deepen while becoming sweeter, and even more cooling and texturally stunning over time. This tea has a five year headstart with big cedar notes and deep minerality. Don’t miss this chance to explore the utterly singular terroir of the famous Banzhang region.