For Puerh drinkers, aging is an eternal topic, as one of the charms of Puerh resides in the transformation of its flavors and aromas along aging. You must have tried some fresh ones and also some other aged ones, or have been tasting a same cake every year to realize the aging process. Now, our Bang Wai Chronicle will give you a unique experience, to appreciate the same teas from different years side by side. 
 
These three teas were harvested from the same tea garden in Bang Wai village (in Pu'er city), and processed in the same factory. We have carefully chosen the production years so that the difference produced by aging can be easily detected. The first cycle of Puerh aging is used to be considered as around seven years, our 2016 Bang Wai Gushu, even being the youngest one among the three options of this series, has almost completed a qualitative transformation of the first round and has got rid of the crudeness that young Puerh Sheng usually has; our 2011 Bang Wai Gushu is a semi-aged tea, the extra 5 years of aging indeed plays role especially when putting in comparison with the 2016 production; then our 2008 Bang Wai, well-aged, has developed some flavors and aromas fairly different from both of the younger options, anyways 14 years of aging isn't joke.
 
Some details that may help in the tasting sessions:
 
1, All the 3 options are aged in dry storage in Yunnan. 
 
2, The harvest of 2008 is relatively tenderer than those of 2011 and 2016.
 
3, The 2011 and 2016 productions are made from Gushu material, and the 2008 production used Huncai harvest, which is a mixed material among Gushu and younger cultivations Qiaomu, since the concept Gushu did not exist until around 2010.