The leaves of the Sheng Puer tea Bulang Cake 2018 come from the Bulang area, located in southern China. To understand the category of Puer teas, it is important to use the distinctive name that each tea owes to its region of origin. In our case, we are in the eastern part of Yunnan province, famous for Puer production, in an autonomous prefecture called Xishuangbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information indicates that this tea has gone through a production process that used a specific recipe. Tasting the infusion of this Sheng Puer, it presents a drink with strong and slightly bitter flavors, as expected from the Bulang area. Initially, a vegetal taste will be perceived with a hint of young wood and touches of bitterness. In the aftertaste, an intense sweetness will emerge, characterized by savory and protein notes, resulting in a less fruity or floral profile. The combination of flavors in this tea fills the palate well, offering a tasting experience rich and full of extreme nuances. Place of origin: Bulang - Yunnan, China. The production of the Sheng Puer Bulang Cake 2018 begins with the harvesting of the leaves, which are then left to wither in the sun for a varying period depending on the producer. This phase precedes the "kill green" stage, similar to that used for green tea. The peculiarity lies in not heating the leaves like for green tea, in order to preserve some enzymes that will alter the flavors over time. After the cooking, the leaves rest for a night before completing the sun drying. In this phase, maocha is obtained, which can be blended with other maocha to create unique flavor combinations before being pressed into disk shapes, bricks, etc. The tea is then ready for consumption, but it can also be stored for years for future tasting. For the preparation of the Sheng Puer Bulang Cake 2018, it is recommended to infuse the tea following the traditional Chinese method (Gong Fu Cha) using a gaiwan with a capacity of about 150 ml. With 5 grams of leaves, several infusions can be obtained to best capture all the flavor nuances. Heat the water to 90°C, proceed with a brief rinse of the leaves and then to the first infusion of 20 seconds. Keeping the water at the same temperature, it is possible to continue using the same leaves, adding more water and increasing the infusion time by 5 seconds at each step (20 - 30 - 35, etc.). This tea has a longevity of about 6 infusions. For a more classic preparation, according to the Western style, 2.5 grams of leaves are recommended in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, it is suggested to filter the tea immediately after the infusion time is over. Infusion times can be slightly modified as desired to achieve a more or less intense flavor. It is recommended to store in a cool and dry place, away from direct sunlight.
Price VAT included
The leaves of the Sheng Puer tea Bulang Cake 2018 come from the Bulang area, located in southern China. To understand the category of Puer teas, it is important to use the distinctive name that each tea owes to its region of origin. In our case, we are in the eastern part of Yunnan province, famous for Puer production, in an autonomous prefecture called Xishuangbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information indicates that this tea has gone through a production process that used a specific recipe. Tasting the infusion of this Sheng Puer, it presents a drink with strong and slightly bitter flavors, as expected from the Bulang area. Initially, a vegetal taste will be perceived with a hint of young wood and touches of bitterness. In the aftertaste, an intense sweetness will emerge, characterized by savory and protein notes, resulting in a less fruity or floral profile. The combination of flavors in this tea fills the palate well, offering a tasting experience rich and full of extreme nuances. Place of origin: Bulang - Yunnan, China. The production of the Sheng Puer Bulang Cake 2018 begins with the harvesting of the leaves, which are then left to wither in the sun for a varying period depending on the producer. This phase precedes the "kill green" stage, similar to that used for green tea. The peculiarity lies in not heating the leaves like for green tea, in order to preserve some enzymes that will alter the flavors over time. After the cooking, the leaves rest for a night before completing the sun drying. In this phase, maocha is obtained, which can be blended with other maocha to create unique flavor combinations before being pressed into disk shapes, bricks, etc. The tea is then ready for consumption, but it can also be stored for years for future tasting. For the preparation of the Sheng Puer Bulang Cake 2018, it is recommended to infuse the tea following the traditional Chinese method (Gong Fu Cha) using a gaiwan with a capacity of about 150 ml. With 5 grams of leaves, several infusions can be obtained to best capture all the flavor nuances. Heat the water to 90°C, proceed with a brief rinse of the leaves and then to the first infusion of 20 seconds. Keeping the water at the same temperature, it is possible to continue using the same leaves, adding more water and increasing the infusion time by 5 seconds at each step (20 - 30 - 35, etc.). This tea has a longevity of about 6 infusions. For a more classic preparation, according to the Western style, 2.5 grams of leaves are recommended in a 200 ml cup with water at 90°C for an infusion time of 2 and a half minutes. For a better tasting experience, it is suggested to filter the tea immediately after the infusion time is over. Infusion times can be slightly modified as desired to achieve a more or less intense flavor. It is recommended to store in a cool and dry place, away from direct sunlight.
