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Located just 2 kilometers from the well-known Ban Zhang village, Ban Pan is now coming into its own and demanding much attention. Local tea merchants profess that if Ban Zhang is known as the King of Puerhs, then Ban Pan should certainly be called the Uncle of the King. Although he may not as powerful as the King himself, the Uncle is not one to be disrespected. Ban Pan tea produces a bright, deep yellowish cup with slightly bitter tannins which transform it’s astringency into magical sweetness. The finish is continuous but gentle. Again, this is not a Sheng Puerh that should be taken lightly, time and respect is required to understand it, so do not be afraid to experiment as you brew and discover.
Despite popular belief, Puerh tea doesn't always need to be steeped with boiling water. While there's certainly a place for using a full "gaiwan" of tea and doing quick, repeated infusions with boiling water (as many Chinese Puerh drinkers like to do), this is only one of the many ways of enjoying fine "sheng" puerh teas. Experiment and use your own judgement when choosing the amount of tea. Water below boiling is certainly a way to explore the multiple complexities of great "sheng" puerhs. For those who would like guidelines as a starting point, we suggest using approximately 5 grams of tea, steeping with hot but not boiling water in a 6 oz porcelain or earthenware gaiwan for 1-2 minutes. Drain into another cup before enjoying. This process should provide a basic foundation for you to adjust and eventually find the perfect "sweet" spot for yourself. As always, do not be afraid to experiment, adjust the amount of leaves, water temperature and steeping time according to your personal preferences.
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