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The leaves of Puer Sheng Bulang Cake 2018 come from the Bulang area in southern China, in the Xishuangbanna autonomous prefecture of eastern Yunnan, famous for Puer production. This cake was produced in 2018 in Menghai by Ouhai Shenyu factory. This indicates that the tea passed through a factory using a precise recipe to create the product. The infusion has very pronounced, slightly bitter flavours, as expected from a product from Bulang. It begins with a vegetal flavour marked by young wood and hints of bitterness. The aftertaste then reveals fairly intense sweetness with a savoury, protein-like character, less fruity or floral. The flavours fill the palate, offering a full tasting experience rich in extreme character. Place of origin: Bulang – Yunnan, China Production of Puer Sheng Bulang Cake 2018 After harvesting, the leaves are sun-withered and undergo the “kill-green” stage. They are heated less than green tea leaves to preserve enzymes that modify flavours over time. After cooking, they rest overnight before completing their sun-drying. The maocha may be blended with other maocha to create unique flavour and aroma combinations before being pressed into discs, bricks and other shapes. The tea is ready to drink or suitable for ageing over the years. Preparation of Puer Sheng Bulang Cake 2018 We recommend the traditional Chinese Gong Fu Cha method with a gaiwan of about 150 ml. Use 5 grams of leaves for multiple infusions. Rinse briefly with water at 90 °C, then infuse for 20 seconds, increasing the time by 5 seconds each time (20–30–35…). This tea lasts for approximately 6 infusions. For a classic Western preparation, use 2.5 grams of leaves in a 200 ml cup with water at 90 °C for 2.5 minutes. Filter after infusion. Suggested times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
The leaves of Puer Sheng Bulang Cake 2018 come from the Bulang area in southern China, in the Xishuangbanna autonomous prefecture of eastern Yunnan, famous for Puer production. This cake was produced in 2018 in Menghai by Ouhai Shenyu factory. This indicates that the tea passed through a factory using a precise recipe to create the product. The infusion has very pronounced, slightly bitter flavours, as expected from a product from Bulang. It begins with a vegetal flavour marked by young wood and hints of bitterness. The aftertaste then reveals fairly intense sweetness with a savoury, protein-like character, less fruity or floral. The flavours fill the palate, offering a full tasting experience rich in extreme character. Place of origin: Bulang – Yunnan, China Production of Puer Sheng Bulang Cake 2018 After harvesting, the leaves are sun-withered and undergo the “kill-green” stage. They are heated less than green tea leaves to preserve enzymes that modify flavours over time. After cooking, they rest overnight before completing their sun-drying. The maocha may be blended with other maocha to create unique flavour and aroma combinations before being pressed into discs, bricks and other shapes. The tea is ready to drink or suitable for ageing over the years. Preparation of Puer Sheng Bulang Cake 2018 We recommend the traditional Chinese Gong Fu Cha method with a gaiwan of about 150 ml. Use 5 grams of leaves for multiple infusions. Rinse briefly with water at 90 °C, then infuse for 20 seconds, increasing the time by 5 seconds each time (20–30–35…). This tea lasts for approximately 6 infusions. For a classic Western preparation, use 2.5 grams of leaves in a 200 ml cup with water at 90 °C for 2.5 minutes. Filter after infusion. Suggested times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
