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2013 Bangma Ancient Tree Raw Puerh

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Tucked deep in the Nan Nuo mountains lies Bangma - a town entirely populated by the ethnic Hani minority.  A history steeped in tea culture and an abundance of ancient tea trees contribute to highly-coveted annual puerh harvest.  Centuries old tea trees spend the majority of the year developing their potent nutrients in preparation for the annual harvest.  

This incredibly rare and superbly smooth leaf is only plucked once in the Spring, when its vegetal potency is at its peak.  Year after year, prices continue to rise for this prized Bangma leaf, as word spreads of its smoothness and ageing quality.  A nutty aroma of pistachio pairs well with a sweet, shiitake flavor, then finished with a subtle afterthought of juniper...

Very limited supply!  Sourced exclusively for us by the famous explorer and author of The Ancient Tea Horse Road, Jeff Fuchs, who maintains a healthy supply of Bang Ma in his personal collection...

Notes:         pistachio, shiitake, juniper

Infusion:      200ºF / 93ºC for 30 seconds

Origin:         Bangma, Nannuo Mountains, Yunnan Province, China

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Tea Infusion Quantities

So how many cups is 50g of tea? Or 1lb of tea leaves?

The appropriate amount to use depends on the size of the teapot, teacup, or gaiwan, and how much water is being applied.  Typically, an average serving of tea in a small-medium vessel is about 4-6 grams.  Experienced tea drinkers will often use 6-8 grams per serving - with shorter and more frequent infusions.

Therefore, a 50 gram pouch of tea should be good for 8-12 servings of tea.  Depending on the type of tea, however, the leaves can withstand several "steepings", so that 50 gram pouch should allow for 24-50 cups of tea!  And, since a pound (lb) is about 450 grams, a properly steeped pound of tea should produce several hundred cups of tea!


Quantity of Tea

50 grams

100 grams

1 pound


8-12 servings

16-24 servings

70-85 servings

Cups of Tea*

24-50 cups

50-100 cups

200-400 cups

*often depending on the technique of the tea master, time per infusion, and thirst of the drinkers