It is a pure tea of LaoBanZhang gushu but not spring tea. That is too expensive.
Autumn tea materials are much cheaper. Though it is still more expensive than many spring tea from other beyond LaoBanZhang village.
There is a map may help us have an idea where is this village on earth.
LaoBanZhang has many neighbors like XinBanZhang, BanPen,BaKaLong,BaKaNan etc.
But on taste and body feeling especially of ChaQi, it is very unique and different from other tea regions even neighbors.
That is one the reason why it’s price is so high.
An article from 3rd party of John on Tea In The Ancient World may help you understand this tea.
But I should say, mouth feeling sometimes varies according to brewing water, brewing method and tea drinker.
Even though, these feelings will have many common ground when we using general method and tea tools to steep that.
I hope you can have a try on the tea sample before read into this article, then you can compare your own
feelings to this one below from blogger.
The gate to LaoBanZhang village.
A classical house of local farmer’s in village.
We had a comparison of GuShu and Shrub’ maocha.
Gushu means more than 300 years old, but shrub is under 70 years old.
When we talk about gushu, we must confirm the age of the tea tree. Then we will decide to call that gushu, dashu, organic tree or shrub by ourself.
Both gushu and shrub are picked just in this autumn and almost processed at the same time.
My local partner put both leaves into one basket and asked me to separate gushu from shrub.
What do you think about that? Which is gushu, which is shrub?
The newly processed tea leaves have a fragrance of like grass. They told us these were just picked up days ago.
How to describe these leaves?
Long. These are really very long. I select one with straight stem and put that on my hand like below.
一芽两叶（yi ya liang ye）which means one bud with two leaves.
With the separated tea soup and brewed tea leaves.
At first, the tea soups with almost same color and fragrance.
Left is gushu, and opposite is shrub. After same times steep, leaves of gushu have dark color but shrub’ have bright and green color like brewed green tea.
Around 3th steep later, the tea soup of gushu changes to thick liquid with honey like color. I am not just astonished by the taste of this autumn tea leaves’ but also the price of that.
In the future coming years, we can’t make tea of LaoBanZhang’s spring tea from gushu. It is not because of the limited tea material. It is because of the cost and the price of our product. Even we take no merit from our products, the price will still be sky-rocketing high.
Let’s concentrate on the autumn tea. There still are some chances of supplying pure gushu tea of LBZ to our customers.