A Comprehensive Tasting of the Exquisite Ban Zhang Tea Series

Chen Sheng Hao offers a rich series of Ban Zhang Pu'er raw teas, such as Lao Ban Zhang (老班章), Jin Ban Zhang (金班章), Yin Ban Zhang (银班章), and Ban Zhang Yin Xiang (班章印象). We understand that many people are confused about which Ban Zhang tea to choose and the differences between them. Today, we will compare them through an experienced tea enthusiast's tasting experience, hoping this can provide some inspiration for you.

 

Tasting Experience of Ban Zhang Series 

Let's discuss my personal impressions of the five Ban Zhang teas, taking into account both taste and price. If you're seeking value for money, I'd recommend the Ban Zhang Yin Xiang and Yin Ban Zhang. If you're chasing after taste, then choose the single-origin Lao Ban Zhang directly. Within the Ban Zhang series, the taste of Lao Ban Zhang is indeed unique. Otherwise, it wouldn't be able to justify its current price and reputation. 

 

Tea	Materials
Lao Ban Zhang (老班章)	>300 years-old ancient trees Early spring fresh tea leaves Single-origin
Ban Zhang Yin Xiang (班章印象)	100-300 years-old trees Blended with single-origin material from Ban Zhang region, Xin Ban Zhang, Lao Man E, Ba Ka Nan, Ba Ka Long, EXCLUDE Lao Ban Zhang
Yin Ban Zhang (银班章)	100-300 years-old trees Blended with single-origin material from Ban Zhang region, Xin Ban Zhang, Lao Man E, Ba Ka Nan, Ba Ka Long, EXCLUDE Lao Ban Zhang
Jin Ban Zhang (金班章)	>300 years-old ancient trees Blended with single-origin material from Ban Zhang region (consisting of five settlements: Lao Ban Zhang/Xin Ban Zhang/Lao Man E/Ba Ka Nan/Ba Ka Long).

 

Ranking of Material Quality

Lao Ban Zhang > Jin Ban Zhang > Yin Ban Zhang > Ban Zhang Yin Xiang

 

1. Chen Sheng Dictionary · Lao Ban Zhang (老班章)

Chen Sheng Dictionary is a tea sample box from Chen Sheng Hao. The Lao Ban Zhang tea sample is pried directly from cakes. 

The dry leaves looks clean and mostly intact. It is loosely packed but the leaves and stems are relatively complete. There is a fresh floral and fruity aroma. The tea residue is fine, oily, fresh, and full of buds.

Dried leaves & Infused leaves

 

Tea amount: 8.15g in a150ml gaiwan

Water: Pure water filtered by a household water dispenser

Boiling equipment: Iron kettle and electric ceramic stove, brewing with 100-degree boiling water

 

 

First Brew:

Warm the utensils, quickly rinse the tea once, moisten it for 2 minutes. The first steep is for 10s. The soup color can be seen in the above picture. The taste is refreshing, with a strong floral and fruity aroma, low bitterness and astringency. The tea liquor is well-rounded, prompting burps, swift sweetness in the aftertaste, and good salivation. The sweetness in the aftertaste rises quickly, and there's high sweetness on the tongue, with clear salivation at the base of the tongue. The floral and fruity aroma lingers in the mouth along with the aftertaste and saliva stimulation, causing lots of burping and a deep and broad throat rhyme.

Second Brew:

The second steep is for 10s. The soup color can be seen in the above picture. The tea liquor is thick and mellow, slightly bitter but not astringent. There is a hint of bitterness at the base of the tongue. The "chaqi" is full, causing noticeable head heat and swelling, and slight forehead sweat. After burping, the sweetness in the aftertaste and salivation can be described as intense. The sweetness in the aftertaste rapidly increases in a short time, and the sweetness on the tongue can reach the level of touching rock sugar.

Third Brew:

The third steep is for 10s. The soup color can be seen in the above picture. There is a slight bitterness and astringency, and the tea liquor is heavy. The "chaqi" is strong, and the bitterness and astringency mostly dissolve immediately upon entering the mouth. Burping ensues, with deep throat rhyme and after taste. When the sweetness in the aftertaste and salivation re-emerge, the sweetness in the aftertaste is very high, and the salivation is also very apparent, with the entire tip of the tongue feeling as if it's been coated in honey water. Exhaling fills the mouth with a floral and fruity aroma.

Fourth Brew:

The fourth steep is for 15s. The soup color can be seen in the above picture. The bitterness and astringency are stronger, the body is full, the tastes are harmoniously balanced, and the "chaqi" is strong. The sensation of heat and swelling in the head upon drinking the tea is very noticeable, similar to the feeling of being tipsy from alcohol.

This is my personal understanding of the rising of "chaqi", for reference only! The general manifestation of tea energy sinking is a warm feeling in the stomach, slight sweat on the back, and what is commonly described as a feeling of being refreshed is perhaps the clear sweat on the forehead and back.

The bitterness and astringency dissolve immediately upon entering the mouth, followed by the sweetness in the aftertaste and salivation. The sweetness in the aftertaste is high, and the salivation is very apparent, and even if it does not reach the state of gushing, it can basically be described as copious. Later, the tea energy sinks, the stomach feels warm, and there is slight sweat on the back.

Overall, Lao Ban Zhang is the king, with Bing Dao as the Queen. As the king, Lao Ban Zhang is the most famous among all Pu'er tea mountains. There are more expensive and more delicious small-production areas than Lao Ban Zhang, but Lao Ban Zhang's position as king in Pu'er tea is unshakeable. This Lao Ban Zhang from Chen Sheng Hao has the typical characteristics of Lao Ban Zhang. Its sweetness in the aftertaste and the duration are pretty good, and its "chaqi" is strong.

There are many Lao Ban Zhangs on the market, but Chen Sheng Lao Ban Zhang still has its fixed position. For those who want to try Lao Ban Zhang, Chen Sheng Lao Ban Zhang is undoubtedly a good choice.

 

2. Ban Zhang Yin Xiang (班章印象)

September 24, 2022, Saturday, Sunny.

Ban Zhang Yin Xiang, which is positioned as the daily drinking tea from the Ban Zhang region. This is another entry-level daily drinking tea from the Ban Zhang region by Chen Sheng Hao.

Dried leaves & Infused leaves

The dry leaves are clean and complete, loose, with stout and tender leaves. Its color is dark green, with buds, leaves, and stems clearly visible. Silver tea hairs densely cover the bud heads. The dry tea has a notable floral nectar aroma. The spent leaves are vibrant yellow-green, with an oily sheen, revealing stems and buds. The spent leaves have good flexibility when stretched out. The official sample size is 7g/brew.

Tea amount: 7.06g in a 150ml gaiwan

Water: Purified water filtered by a home water dispenser

Boiling equipment: Iron kettle and electric pottery stove, brewed with boiling water at 100 degrees

 

The color of the first to fifth brews

 

First Brew:

After 2 minutes of awakening, the first steep of 10 seconds results in a soup (the liquid after steeping the tea) as shown in the above picture. The soup is full-bodied and refreshing, with low bitterness and noticeable floral nectar aroma. The tea has a strong presence, creating a sensation of a swollen head. The bitterness slightly lingers on the tongue, and the sweetness returns quickly. The sweet aftertaste is high and the salivation is obvious. Overall, it is sweet, smooth, and comfortable, leading to a burp and a certain wildness in the taste.

Second Brew:

The second steeping of 10 seconds results in a soup as shown in the above picture. The soup is full-bodied, thick, and smooth. It has a noticeable bitterness, light astringency, and the bitterness slightly lingers in the mouth. The floral nectar aroma is rich, and the sweetness returns along with salivation continuously. The initial sweetness of the returning sweetness is high, and the floral nectar aroma is evident in the sweetness. At first, the bitterness lingers on the tongue, while sweetness starts to emerge at the bottom of the tongue. Gradually, the bitterness dissipates and the sweetness spreads from the bottom of the tongue to the tongue surface and cheeks until the sweetness fills the entire mouth. The sweetness at the tip of the tongue is the highest, similar to just drinking honey water. A burp occurs, and the throat feels deep and broad.

Third Brew:

The third steeping of 15 seconds results in a soup as shown in the above picture. The soup is dense, full-bodied, and bitter. The bitterness is pure, without astringency or any off flavors. It's purely bitter. Initially, it is extremely bitter, but it doesn't linger long in the mouth, quickly sliding over the tongue. After the tea soup falls into the throat, the extreme bitterness becomes slightly bitter. As the bitterness dissipates, the tea's presence is very pronounced and fierce, leading to a swollen, hot head, and slight forehead sweating. The process of returning sweetness and salivation is similar to the second steeping. The sweetness returns gradually as the bitterness recedes. The sweetness in the later stage is both sweet and moist. The more bitter the tea soup when it first enters the mouth, the sweeter the aftertaste will be. A burp occurs, and the wildness of the mountains becomes more noticeable.

Fourth Brew:

The fourth steeping of 20 seconds results in a soup as shown in the above picture. The soup is full-bodied, thick, and smooth. It has a noticeable bitterness, light astringency, and the bitterness slightly lingers on the tongue. The floral nectar aroma is evident, and the sweetness begins to return as soon as the bitterness on the tongue surface completely disappears. Very soon, the sweetness fills the entire mouth. The floral nectar aroma is rich in the sweetness, and the tea's presence is strong, making the body feel noticeable, with heat felt in the chest and back.

Fifth Brew:

The fifth steeping of 15 seconds results in a soup as shown in the above picture. The soup is full-bodied and balanced, with strong bitterness, light astringency, noticeable tea presence, and rich floral nectar aroma. The bitterness slightly lingers on the tongue, and the sweetness quickly returns. The transition from bitterness to sweetness shows a strong layering of the tea soup. The overall taste is quite rich, and the sweetness and moistness in the later stage are long-lasting, making the tasting experience very pleasant.

Overall, Ban Zhang Yin Xiang, as an entry-level Ban Zhang daily-drinking tea aspiring to the taste of Lao Ban Zhang, serves as a value-for-money entry-level product with an Lao Ban Zhang taste. I personally think it has 80% of Lao Ban Zhang's aftertaste and saliva-inducing power, 50% of its "chaqi", and 60% of its aroma. The overall sense of layering and richness of taste are excellent. It is a very cost-effective entry-level benchmark staple tea product from the Ban Zhang tea area.

Ban Zhang Yin Xiang is blended from materials in the Ban Zhang area, mainly from the five villages under the jurisdiction of Ban Zhang Village: Lao Ban Zhang, Xin Ban Zhang, Lao Man E, Ba Ka Nan, Ba Ka Long. The main materials should be from the four villages excluding Lao Ban Zhang. Ban Zhang Yin Xiang offers very high value for money. It's suitable for tea enthusiasts who like a strong "chaqi" and a rich and layered taste.  

 

2. Yi Pin Chen Sheng · Yin Ban Zhang (一品陈升 · 银班章)

June 4, 2022, Saturday, the weather was cloudy with occasional drizzles.

The actual production years of the Yin Ban Zhang large cake are only produced from 2011 to 2015, totaling 5 years. There was no production thereafter. This year 2022, they started producing a Ban Zhang Yin Xiang which can be considered as a continuation of Yin Ban Zhang. This tasting is of the 2016 version of Yin Ban Zhang small cake in the 2016 Yin Pin Chen Sheng tasting set.

The mini tea cake has a net content of 28g and is chocolate-cake shaped, easy to break apart. 1/4 of it is enough for a 150ml gaiwan, with the actual amount of tea used being 6.94g. The tea cake is pressed somewhat tightly and does not fully infuse until the second steeping.

The dry tea has a slight pure tea aroma, and no other smell can be detected. After rinsing the tea, a very obvious pure honey aroma can be smelled during the 2 minutes of waking up.

Dried Leaves & Infused Leaves

 

Water: Pure water filtered by a home water dispenser

Water heating utensils: Iron kettle and electric ceramic stove, brewing with 100-degree boiling water

 

The color of the first to fifth brews

 

First Brew:

As it's a tight-pressed tea, I rinsed the tea for 30 seconds, let it awake for 2 minutes, and then brewed for 30 seconds to get the tea soup. The tea was not fully infused, and the brewing time was not well controlled. It tasted neither bitter nor astringent, only a faint honey aroma and tea flavor. However, there was a weak aftertaste and salivation. Burping, there was a noticeable feeling of tea energy sinking, and the throat was smooth.

Second Brew:

The second steeping took 30 seconds. The tea was still not fully infused due to tightly pressed. The taste was still neither bitter nor astringent, but a certain mature aroma appeared. The tea soup was sweet as soon as it entered the mouth, with a faint orchid fragrance. The throat was cool, the "chaqi" sank, and the stomach felt warm and comfortable. The aftertaste and salivation were obvious. Before preparing for the third steeping, I suddenly felt that the aftertaste and salivation strengthened. The aftertaste extended from the base of the tongue to both cheeks. Supported by salivation, the entire mouth was both sweet and moist, and the entire mouth from the tongue to both cheeks was very sweet and moist. I felt some evenly distributed points on my face, and the sweetness of the aftertaste was very high.

Third Brew:

The third steeping took 25 seconds. The tea was finally fully infused on the third steeping. The taste was clearly bitter but not astringent. The pure bitterness replaced the sweetness in the mouth. The tea soup was mellow and smooth, with continuous burping. The "chaqi" rose, and my forehead was slightly sweating. After the bitterness dissipated, the aftertaste and salivation greatly improved compared to the second steeping. The sweetness of the aftertaste was the same, but the salivation was noticeably increased, reflecting a sweeter and moister aftertaste.

Fourth Brew:

The fourth steeping took 20 seconds. The fourth steeping basically continued the feeling of the third steeping. The taste was bitter and not astringent. The transformation was quicker than the third steeping. The aftertaste and salivation focused on the tip of the tongue. The aftertaste was very sweet and the salivation was very moist. The sinking of "chaqi" was more obvious. The stomach was warm and there was a rumbling sound in the belly. The rising tea energy was also obvious. The overall body feeling was noticeable, and there was a slight sweat on the back.

Fifth-Eighth Brew:

I quickly brewed the fifth to eighth steepings with the remaining water, controlling the brewing time between 20-30 seconds. The color of the tea soup was obviously much darker. During the tea review, I drank the fifth to eighth steepings in large sips. The taste was clearly bitter and slightly astringent, but the bitterness transformed more quickly. The aftertaste and salivation were more intense. The tea energy was obvious, and the overall body feeling was more noticeable. After finishing, there was a noticeable feeling of hunger.

Overall, as a raw Pu'er aligned with the taste of Lao Ban Zhang, Yin Ban Zhang carries the responsibility of being an affordable entry-level Pu'er tea with the taste of Lao Ban Zhang. Personally, I believe it has 80% of the aftertaste and salivation of Lao Ban Zhang, 60% of its chaqi, and 50% of its aroma. Overall, it's a very cost-effective entry-level classic daily-drinking tea in the Ban Zhang tea region.

The remaining three steepings will continue in the following tasting reports. When I tasted it in 2018, the astringency was still noticeable. However, after a few years of transformation, the reduction in astringency is quite noticeable.  

 

4. Jin Ban Zhang (金班章)

July 30, 2022, Saturday, weather is sunny turning cloudy with brief showers.

The dry leaves has a clean appearance, mainly one piece from the brick corner, quite compact, with a little tea dust, but the leaves and stems are largely intact, robust with white pekoe exposed, exuding a faint fragrance. The tea leaves at the bottom are thick and oily, showing buds and stems, with clearly visible fuzz.

Dried Leaves & Infused Leaves

 

Tea amount: 7.05g for a 150ml gaiwan. I must say the weight control is very precise. 

Brewing water: Filtered pure water from home drinking machine

Water heating tools: Iron kettle and electric pottery stove, brewing with 100-degree boiling water. Considering the tea sample is mainly in a compact state, the time for washing the tea and the first two brews was slightly extended to ensure the tea sample is fully soaked.

The color of the first to fifth brews

 

First Brew:

Rinse the tea for about 20 seconds, moisten for 2 minutes, and the first brew is 20 seconds. See the color in the picture above. The tea tastes low in bitterness and astringency, is refreshing, with a faint fragrance and aged aroma. The bitterness lingers slightly on the base of the tongue. The "chaqi" is noticeable, with a slight delay in the return sweetness and saliva stimulation, which becomes sweet after a while, but the bitter base is still there, forming a intertwined bitter and sweet taste on the bottom of the tongue. After the bitterness completely dissipates, the sweetness of the return sweetness becomes noticeable and comes with a faint fragrance. Burping is noticed, and the throat feels cool and smooth.

Second Brew:

The second brew is 10 seconds. See the color in the picture above. The tea tastes more bitter and less astringent, is refreshing. It has a pure bitter taste, quite strong, lingering longer at the base of the tongue. When exhaling, a cool sensation is noticeable throughout the mouth and throat. After burping continuously, the bitterness disappears, and the return sweetness and saliva stimulation are quite strong. The sweetness in the mouth is good, especially at the tip of the tongue, where there's a brief intense sweetness along with a noticeable floral aroma.

Third Brew:

The third brew is 8 seconds. See the color in the picture above. The tea tastes mellow and full-bodied, less bitter, and astringency is hardly noticeable. The body is delicate and smooth. The bitter taste lingers slightly on the tongue, quickly disappearing. The return sweetness and saliva stimulation are high and come with a noticeable floral aroma. Burping is noticed, and the throat feels cool, revealing the mountainous aroma.

Fourth Brew:

The fourth brew is 8 seconds. See the color in the picture above. The tea tastes like the third brew, low in bitterness and astringency, full-bodied, mellow, delicate, and smooth. The bitter and astringent taste lingers slightly at the tip of the tongue, quickly disappearing. The mouth is filled with a more pronounced floral aroma. The return sweetness and saliva stimulation are high and come with a noticeable floral aroma. Burping is noticed, and the "chaqi" is strong, causing a heating sensation on the forehead and back.

Fifth Brew:

The fifth brew is 10 seconds. See the color in the picture above. The tea tastes less bitter, with hardly any astringency, is refreshing, delicate, and smooth. The bitter and astringent taste is hardly noticeable in the mouth, and return sweetness and saliva stimulation start quickly. The initial sweetness is not high but gradually increases. At one point, it feels like the base of the tongue is oozing honey water. The return sweetness and saliva stimulation are high and last long.

Overall, as a product that Chen Sheng Hao positions closest to the taste of Lao Ban Zhang, Jin Ban Zhang is blended with pure material from Ban Zhang village (consisting of five settlements: Lao Ban Zhang/Xin Ban Zhang/Lao Man E/Ba Ka Nan/Ba Ka Long). Jin Ban Zhang specifically uses materials from trees over 300 years old. It's said that Jin Ban Zhang is a blend of tea from the five settlements of Ban Zhang, with a certain amount of materials from Lao Ban Zhang. Personally, I think the "huigan" and saliva stimulation are about 80% of Lao Ban Zhang, the "chaqi" is about 40%, and the aroma is about 60%. Overall, Jin Ban Zhang impresses with its almost seven-year aging from 2015, still offering a good refreshing degree. The "huigan" and saliva stimulation, in terms of sweetness, moisture, or duration, are all good. The ChaQi is average, not too strong. The aroma is rich but not too pronounced, rather reserved.

The taste of Jin Ban Zhang is positioned closest to Lao Ban Zhang, and so is the price. If you haven't tasted it before, it's recommended to try the tasting package first. If you like the taste, then you can purchase in larger quantities.

 

Conclusion

We explored the flavors, the unique characteristics, and the delight each steep brings to our senses. Each of these teas in the Ban Zhang series brings something different to the table, something for every palate.

If you are seeking value for money and a rich taste experience, the Ban Zhang Yin Xiang and Yin Ban Zhang are excellent choices. They provide an excellent balance of quality and cost, making them an ideal choice for regular enjoyment.

However, for those of you looking to indulge in the ultimate Pu'er tea experience, there's nothing quite like the single-origin Lao Ban Zhang. It stands out in the Ban Zhang series with its distinctive taste profile that is indeed in a class of its own. This tea is pricier, but it's a clear case of "you get what you pay for." Its reputation and the price tag are justified by the sheer quality and the unmatched taste it delivers.

Remember, every cup of tea is a journey, and the beauty of this journey lies in exploring the differences. Keep tasting, keep exploring, and you might just find your next favorite brew in the Ban Zhang series.

 

Source: https://www.zhihu.com/tardis/zm/art/548060447?source_id=1003