“Dong Ban Shan” translates to “eastern hillside.” In the case of this tea, it specifically refers to the eastern hillside of Mengku Da Xue Shan, where two of the five villages of Bingdao (Bingdao Wuzhai), the Ba Wai and Nuo Wu villages, are located. The concept of village-level micro-production areas began to emerge in 2008. However, in 2006, this tea was already named after a more specific location, rather than the broader tea mountain, indicating the early development of production area subdivision.
 
Due to the exceptional flavors when it was still fresh, we bought several cakes of this tea for daily drinking. Thanks to the frenzy period during which we were purchasing new teas non-stop, a few of these cakes managed to remain extant and age in our private warehouse for 15 years, where tremendous transformations in flavor have taken place. Now, it has become an authentic aged Sheng Puerh, offering the typical aging aroma of dry storage, along with complex and pleasant flavors, and with no hints of bitterness or astringency in the amber liquor.