The leaves of this puer come from the Bulang area, located in southern China. To classify the category of puer teas, we need to explain more clearly the area where these teas grow because, in most cases, it is the area itself that gives each tea its distinctive name. In our case, we are in the central part of the Yunnan region (famous precisely for puer production). Here this cake was produced in the spring of 2012. Puer Sheng tea (raw) Bu Lang Yin Hao is made with Silver Needle tea leaves harvested from tea trees over 300 years old, on the Bulang mountains at an average altitude of about 1220 m. This tea is stone-pressed using the traditional method. It has the typical characteristics of Bulang tea: bitter, with a touch of honey and a little astringency. Place of origin: Bulang Mountains, China Production After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "killing the green" stage, which is very similar to that used to produce green teas. The special feature here lies in not heating the leaves as much as is done for a green tea so that some enzymes are preserved to change the flavors over time. Once cooked, the leaves are left to rest overnight before finishing sun-drying. Once this stage is reached, maocha is obtained, which will then be pressed to favor better transport and aging conditions. To press the leaves, they are hit by a strong jet of steam that can soften them externally without changing their internal moisture and, once this state is reached, it is enough to place them in a sack and close it very tightly around them to give them the desired shape. To keep this structure fixed over time, the sack is left for hours under a stone while the leaves lose the steam they were in contact with in the previous stage. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 7 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time each time by 5 seconds compared to the previous infusion (10 - 15 - 20 ...). This tea has a longevity of about 8 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be filtered for easier drinking, and the infusion times indicated above are purely indicative, so you can adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
Price VAT included
The leaves of this puer come from the Bulang area, located in southern China. To classify the category of puer teas, we need to explain more clearly the area where these teas grow because, in most cases, it is the area itself that gives each tea its distinctive name. In our case, we are in the central part of the Yunnan region (famous precisely for puer production). Here this cake was produced in the spring of 2012. Puer Sheng tea (raw) Bu Lang Yin Hao is made with Silver Needle tea leaves harvested from tea trees over 300 years old, on the Bulang mountains at an average altitude of about 1220 m. This tea is stone-pressed using the traditional method. It has the typical characteristics of Bulang tea: bitter, with a touch of honey and a little astringency. Place of origin: Bulang Mountains, China Production After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "killing the green" stage, which is very similar to that used to produce green teas. The special feature here lies in not heating the leaves as much as is done for a green tea so that some enzymes are preserved to change the flavors over time. Once cooked, the leaves are left to rest overnight before finishing sun-drying. Once this stage is reached, maocha is obtained, which will then be pressed to favor better transport and aging conditions. To press the leaves, they are hit by a strong jet of steam that can soften them externally without changing their internal moisture and, once this state is reached, it is enough to place them in a sack and close it very tightly around them to give them the desired shape. To keep this structure fixed over time, the sack is left for hours under a stone while the leaves lose the steam they were in contact with in the previous stage. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 7 grams of leaves (about 4 teaspoons) in a gaiwan of about 100 ml to obtain multiple infusions with different flavors. After a quick rinse of the leaves in water at 95°C, you can proceed with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time each time by 5 seconds compared to the previous infusion (10 - 15 - 20 ...). This tea has a longevity of about 8 infusions. For a classic Western-style preparation, we recommend 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 95°C for an infusion time of one and a half minutes. The tea can be filtered for easier drinking, and the infusion times indicated above are purely indicative, so you can adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
