Bulang 2018 Sheng (raw) Puer Tea cake 357g

Description

The leaves of Bulang Cake 2018 Sheng Puer tea come from the Bulang area in southern China. To define the category of Puer teas, it is useful to explain the area where these teas grow, since in most cases the region itself gives each tea its distinctive name. Here we are in the eastern part of Yunnan, famous for Puer production, in an autonomous prefecture called Xishaungbanna. This cake was produced in 2018 in the Menghai region by the Ouhai Shenyu factory. This information can tell us many things, but above all it indicates that this tea passed through a factory that used a precise recipe to create the product. When tasting the infusion of this Sheng Puer, we encounter a beverage with very pronounced and somewhat bitter flavors, as would be expected from a product originating in the Bulang area. At first, a vegetal flavor characterized by young woody notes and some hints of bitterness can be perceived. In the aftertaste, a fairly intense sweetness with a savory and protein-like character emerges, therefore less fruity or floral. The combination of flavors in this tea fills the palate very well, offering a full tasting experience rich in flavors that are quite extreme in character. Place of origin Bulang - Yunnan, China Production of Bulang Cake 2018 Sheng Puer tea After harvesting, the leaves are left to wither in the sun for a certain period, depending on the producer, before moving on to the “kill-green” stage, which is essentially similar to that used to produce green tea. The peculiarity here is that the leaves are not heated as much as for green tea, so that some enzymes capable of changing the flavors over time are preserved. Once cooked, the leaves are left to rest overnight before completing their drying in the sun. At this point maocha is obtained, which may be blended with other maocha to create unique flavor and aroma combinations before being pressed into discs, bricks and other shapes. The tea is then ready for consumption, but it is also in the ideal condition to be stored for years before tasting its flavors. Preparation of Bulang Cake 2018 Sheng Puer tea We strongly recommend infusing this tea using the traditional Chinese method (Gong Fu Cha) with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea's flavor nuances. Heat the water to 90°C: briefly rinse the leaves and then make a first infusion of 20 seconds. Keeping the water at the same temperature, continue using the same leaves by adding more water and increasing the infusion time by 5 seconds each time (20 – 30 – 35…). This tea lasts for approximately 6 infusions. For a more classic preparation according to the Western style, we recommend 2.5 grams of leaves in a 200 ml cup with water at 90°C for an infusion time of two and a half minutes. For a better tasting experience, we suggest filtering the tea as soon as the infusion time is complete. The infusion times we suggest may be slightly adjusted according to your preference to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.