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Made entirely of Spring 2013 crops tealeaves picked from more than 300 year old trees of the village of Ban Pen（班盆）. Ban Pen neighbors Lao Ban Zhang（老班章）. It's inhabited by Lahu Minority（拉祜族 ）who earn their living mainly from tea. Ban Pen teas are similiar to Ban Zhang teas both in appearance and taste but also has an unique taste of its own, a fast hui gan and very good staying power both in the mouth and the gaiwan.

There is a widespread misunderstanding that raw Pu Erh can only be drunk after at least 5-10 years aging. In fact, raw Pu Erh of good quality esepcially the ones made of tealeaves harvested from old or ancient arbor tea trees such as the Xin Ban Zhang Loose raw Pu Erh is declious even being enjoyed in current year. Of course, amazing changes can be found every several years if properly stored.

Place tea leaves up to 40-60% of the capacity of Gaiwan. If the Gaiwan is 100ml, we need about 5g of Pu Erh tea leaves. Fill the Gaiwan with boiling water, and then place the lid and immediately pour out the water from Gaiwan. It is to warm and open up tea leaves. This action can be repeated once more. That means you can rinse tea leaves twice with boiling water.

For the actual brewing, it does not require long infusion time like preparing other kinds of teas. Instead, you have to brew it in the "touch and go" style. As soon as you pour the Gaiwan full, place the lid on Gaiwan and then immediately pour out the tea liquor. It is recommended to accumulate the 1st and 2nd infusion into a pitcher in order to even out the flavor and taste. For each subsequent brewing, no more than 5 second is recommended. By brewing in such "touch and go" style, you can brew up to nearly 20 times.