Lao Tong Zhi · “Qi Shi Er Bian” (七十二变) · Sheng Pu-Erh · 2016

Brief description

The 2016 Lao Tong Zhi “Qi Shi Er Bian” Sheng Pu-Erh is the Zodiac Commemorative Edition for the Year of the Monkey. Its name, “七十二变” – 72 Transformations – alludes to change, adaptability, and dynamism. This is a multifaceted Sheng Pu-Erh with a distinct character, high craftsmanship, and excellent aging potential.

Product details

• Brand / Manufacturer: Lao Tong Zhi (老同志)

• Producer: Anning Haiwan Tea Industry Co., Ltd.

• Tea type: Pu-Erh Sheng (生茶, raw Pu-Erh)

• Edition: “Qi Shi Er Bian” · Year of the Monkey (猴年生肖饼)

• Year of birth: 2016

• Raw material: Old tea trees from several regions

• Origin: Yunnan, China

• Shape: pressed tea cake (Bing Cha)

• Weight: 400 g

• Shelf life: long-term storage possible with proper storage

Origin & Blend

This tea is made by combining selected high-altitude, old-growth tea leaves (1700–1900 m) from several renowned regions:

• Bulang – powerful, structured, mineral

• Gelanganhe – soft, aromatic, sweet

• Mengsong – round, transparent, balanced

• Mengku – clear, long-lasting, elegant

The composition was created under the supervision of Zou Bingliang, one of the most influential figures in modern Pu-erh history.

Character & Taste

• Cup color: clear, golden yellow and glossy

• Aroma: fresh, vegetal, slightly floral

• Taste: full, balanced, with depth and structure

• Aftertaste: long-lasting, sweet, clean

• Texture: soft, oily, very long-lasting over many infusions

Classification

"Qi Shi Er Bian" is a classic, multi-layered Sheng Pu-erh that impresses both as a collector's item and as a serious drinking tea. Especially suitable for:

• Lovers of complex blends

• Fans of the Lao Tong Zhi Zodiac series

• Tea drinkers who appreciate the development over years

storage

Store in a dry, well-ventilated place, protected from light and free from foreign odors.
The tea is already drinkable, but has significant further maturation potential.

Preparation instructions

• Gaiwan / Jug: 7-8g per 100-120ml

• Water temperature: 95–100 °C

• Short infusions for freshness, longer ones for depth and sweetness