The leaves of this puer come from the Bulang area, located in southern China. To frame the category of puer teas, it is important to better explain the area where these teas grow, because, in most cases, it is the region that gives the distinctive name to each tea. In our case, we are in the central part of the Yunnan region, renowned for puer production. This cake was produced in the spring of 2012. The Sheng Puer Tea (raw) Bu Lang Yin Hao is made from Silver Needle tea leaves harvested from tea trees over 300 years old, located in the Bulang mountains at an average height of about 1220 meters. This tea is pressed by stone using the traditional method. It has the typical characteristics of Bulang tea: a bitter flavor, with a touch of honey and a slight aftertaste of astringency. Place of origin: Bulang Mountains, China. After harvesting, the leaves are allowed to wither in the sun for a certain time, depending on the producer, before moving on to the "kill green" phase, similar to that used to produce green tea. The peculiarity lies in not heating the leaves as much as for green tea, in order to preserve some enzymes that will modify the flavors over time. Once cooked, the leaves are allowed to rest for a night before completing sun drying. Here, maocha is obtained, which will then be pressed to favor better transport and aging conditions. To press the leaves, they are subjected to a strong jet of steam, which softens them externally without altering their internal moisture. Once this state is reached, it is enough to place them in a bag and tighten it around them to give it the desired shape. To ensure this structure remains fixed over time, the bag is left for hours under a stone, while the leaves lose the steam they were in contact with in the previous phase. We 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, increasing 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 preparation according to Western style, 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 greater ease during tasting, and the indicated infusion times are purely indicative; they can be adjusted according to personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
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The leaves of this puer come from the Bulang area, located in southern China. To frame the category of puer teas, it is important to better explain the area where these teas grow, because, in most cases, it is the region that gives the distinctive name to each tea. In our case, we are in the central part of the Yunnan region, renowned for puer production. This cake was produced in the spring of 2012. The Sheng Puer Tea (raw) Bu Lang Yin Hao is made from Silver Needle tea leaves harvested from tea trees over 300 years old, located in the Bulang mountains at an average height of about 1220 meters. This tea is pressed by stone using the traditional method. It has the typical characteristics of Bulang tea: a bitter flavor, with a touch of honey and a slight aftertaste of astringency. Place of origin: Bulang Mountains, China. After harvesting, the leaves are allowed to wither in the sun for a certain time, depending on the producer, before moving on to the "kill green" phase, similar to that used to produce green tea. The peculiarity lies in not heating the leaves as much as for green tea, in order to preserve some enzymes that will modify the flavors over time. Once cooked, the leaves are allowed to rest for a night before completing sun drying. Here, maocha is obtained, which will then be pressed to favor better transport and aging conditions. To press the leaves, they are subjected to a strong jet of steam, which softens them externally without altering their internal moisture. Once this state is reached, it is enough to place them in a bag and tighten it around them to give it the desired shape. To ensure this structure remains fixed over time, the bag is left for hours under a stone, while the leaves lose the steam they were in contact with in the previous phase. We 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, increasing 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 preparation according to Western style, 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 greater ease during tasting, and the indicated infusion times are purely indicative; they can be adjusted according to personal taste. It is recommended to store in a cool, dry place, away from direct sunlight.
