The sheng puer tea (raw) Bulang Gushu 2018 comes from the Bulang area, located in southern China. To better understand the category of puer teas, it is important to consider the area in which they grow, as the location of production gives a distinctive name to each tea. In this case, we are in the southeast of the Yunnan region, famous for puer production, in an autonomous prefecture called Xishuangbanna. In this area, known for its fine puer, there are many mountainous ranges grouped into several macro areas. Among these is Bulang, where famous mountains and ethnic cultures related to tea gathering are found. As in many other areas of Yunnan, the production of tea leaves, which will later be pressed into the famous disc shape, is entrusted to the families of local villages who respect nature. An important aspect to consider is the definition of maocha, which in Chinese means loose tea completed. This indicates that the product will not undergo the usual pressing phase but will go directly from the mountains to the final consumer. The word Gushu informs us that the trees from which these leaves come are of high size and age. This tea, harvested in the spring of 2018, presents a good nectar sweetness with slight floral hints that can be perceived in the throat and on the palate even after tasting. To these flavors is added a hint of glutamate and the characteristic slightly moist vegetal flavor of puer, reminiscent of certain winter dark leafy vegetables, like some herbs or cabbages. Place of origin: Bulang - Yunnan, China. After harvesting, the leaves are left to wither in the sun for a certain period, varying depending on the producer, before moving on to the "kill-green" phase, similar to that used for green tea. The peculiarity of this process lies in the fact that the leaves are not heated as much as for green tea, in order to preserve some enzymes capable of altering flavors over time. After cooking, the leaves rest for a night before finishing drying in the sun. At this stage, the product is called maocha and is ready to be (possibly) pressed to achieve the best conditions for transport and aging. For preparation, it is recommended to infuse this tea according to the traditional Chinese method (gong fu cha) to fully appreciate its characteristics. You can use 5 grams of leaves (about 3 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 100°C, you can proceed to a first infusion of 10 seconds, increasing the time by 5 seconds for each subsequent infusion (10 - 15 - 20…). This tea has a longevity of about 9 infusions. For a classic western-style preparation, it is recommended to use 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered to facilitate tasting, and the indicated infusion times are purely suggested, so they can be adjusted according to personal taste. It is advisable to store in a cool and dry place, away from direct sunlight.
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The sheng puer tea (raw) Bulang Gushu 2018 comes from the Bulang area, located in southern China. To better understand the category of puer teas, it is important to consider the area in which they grow, as the location of production gives a distinctive name to each tea. In this case, we are in the southeast of the Yunnan region, famous for puer production, in an autonomous prefecture called Xishuangbanna. In this area, known for its fine puer, there are many mountainous ranges grouped into several macro areas. Among these is Bulang, where famous mountains and ethnic cultures related to tea gathering are found. As in many other areas of Yunnan, the production of tea leaves, which will later be pressed into the famous disc shape, is entrusted to the families of local villages who respect nature. An important aspect to consider is the definition of maocha, which in Chinese means loose tea completed. This indicates that the product will not undergo the usual pressing phase but will go directly from the mountains to the final consumer. The word Gushu informs us that the trees from which these leaves come are of high size and age. This tea, harvested in the spring of 2018, presents a good nectar sweetness with slight floral hints that can be perceived in the throat and on the palate even after tasting. To these flavors is added a hint of glutamate and the characteristic slightly moist vegetal flavor of puer, reminiscent of certain winter dark leafy vegetables, like some herbs or cabbages. Place of origin: Bulang - Yunnan, China. After harvesting, the leaves are left to wither in the sun for a certain period, varying depending on the producer, before moving on to the "kill-green" phase, similar to that used for green tea. The peculiarity of this process lies in the fact that the leaves are not heated as much as for green tea, in order to preserve some enzymes capable of altering flavors over time. After cooking, the leaves rest for a night before finishing drying in the sun. At this stage, the product is called maocha and is ready to be (possibly) pressed to achieve the best conditions for transport and aging. For preparation, it is recommended to infuse this tea according to the traditional Chinese method (gong fu cha) to fully appreciate its characteristics. You can use 5 grams of leaves (about 3 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 100°C, you can proceed to a first infusion of 10 seconds, increasing the time by 5 seconds for each subsequent infusion (10 - 15 - 20…). This tea has a longevity of about 9 infusions. For a classic western-style preparation, it is recommended to use 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 100°C for an infusion time of one and a half minutes. The tea can be filtered to facilitate tasting, and the indicated infusion times are purely suggested, so they can be adjusted according to personal taste. It is advisable to store in a cool and dry place, away from direct sunlight.
