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The leaves of this Puer come from the Bulang area in southern China. This tea was produced in spring 2012 in the central part of Yunnan, famous for Puer production. Puer Sheng (raw) Bu Lang Yin Hao is made from Silver Needle tea leaves picked from tea trees more than 300 years old in the Bulang mountains, at an average altitude of about 1,220 m. This tea is traditionally stone-pressed. It has the typical characteristics of Bulang tea: bitterness, with a touch of honey and some astringency. Place of origin: Bulang Mountains, China Production After harvesting, the leaves are sun-withered, then undergo the “kill-green” stage. They are heated less than green tea leaves, preserving enzymes that can alter the flavours over time. After cooking, the leaves rest overnight before completing their sun-drying. The resulting maocha is pressed to improve transport and ageing. Steam softens the leaves externally, after which they are placed in a sack and tightly closed to give the desired shape. The sack is left for hours beneath a stone while the leaves lose the steam absorbed previously. Preparation We strongly recommend the traditional Chinese Gong Fu Cha method. Use 7 grams of leaves, about 4 teaspoons, in a 100 ml gaiwan. Rinse quickly with water at 95 °C, then infuse for 10 seconds, increasing each subsequent infusion by 5 seconds (10–15–20…). This tea lasts for about 8 infusions. For a classic Western preparation, use 3 grams of leaves, about 2 teaspoons, in a 150 ml cup with water at 95 °C for one and a half minutes. The tea may be filtered for easier tasting. Infusion times are indicative and may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
The leaves of this Puer come from the Bulang area in southern China. This tea was produced in spring 2012 in the central part of Yunnan, famous for Puer production. Puer Sheng (raw) Bu Lang Yin Hao is made from Silver Needle tea leaves picked from tea trees more than 300 years old in the Bulang mountains, at an average altitude of about 1,220 m. This tea is traditionally stone-pressed. It has the typical characteristics of Bulang tea: bitterness, with a touch of honey and some astringency. Place of origin: Bulang Mountains, China Production After harvesting, the leaves are sun-withered, then undergo the “kill-green” stage. They are heated less than green tea leaves, preserving enzymes that can alter the flavours over time. After cooking, the leaves rest overnight before completing their sun-drying. The resulting maocha is pressed to improve transport and ageing. Steam softens the leaves externally, after which they are placed in a sack and tightly closed to give the desired shape. The sack is left for hours beneath a stone while the leaves lose the steam absorbed previously. Preparation We strongly recommend the traditional Chinese Gong Fu Cha method. Use 7 grams of leaves, about 4 teaspoons, in a 100 ml gaiwan. Rinse quickly with water at 95 °C, then infuse for 10 seconds, increasing each subsequent infusion by 5 seconds (10–15–20…). This tea lasts for about 8 infusions. For a classic Western preparation, use 3 grams of leaves, about 2 teaspoons, in a 150 ml cup with water at 95 °C for one and a half minutes. The tea may be filtered for easier tasting. Infusion times are indicative and may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
