The Sheng Puer (raw) Bulang Gushu 2018 tea comes from the Bulang area, located in southern China. To better understand the category of puer teas, we need to better explain the area where these teas grow, since in most cases it is the area itself that gives each tea its distinctive name. In our case, we are in the southeastern part of the Yunnan region, famous precisely for the production of puer, in an autonomous prefecture called Xishuangbanna. In this area, where excellent puer are produced, there are many mountainous ranges which, partly to make tea classification easier, have been grouped into some macro areas. Among these groupings is the Bulang, where there are very famous mountains and also some ethnic communities very closely linked to tea picking. As in many other areas of Yunnan, the production of tea leaves that will then be pressed into the famous disc shape in specialized factories is entrusted to the families of local villages who treat nature with extreme care and respect. An important factor in understanding this tea is its maocha definition. From Chinese, this word means finished or completed loose tea and tells us that this product will not undergo the usual pressing phase but will go directly from the mountains to the final consumer. The word Gushu, moreover, informs us that the trees from which these leaves come are very large and therefore very old. This tea, harvested in spring 2018, has a good nectarine sweetness with some slight floral hints that we can also find in our throat and on the palate even once the tea tasting is over. Along with these flavors, we have a hint of glutamate together with the characteristic vegetal flavor of puer, slightly moist and with a character similar to that of some dark-leaf winter vegetables such as certain types of herbs or cabbages. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "kill-green" phase, which is very similar to that used to produce green teas. The peculiarity, in this case, lies in not heating the leaves as much as is done for a green tea so that some enzymes capable of modifying flavors over time are preserved. Once cooked, the leaves are left to rest overnight before completing their sun-drying. At this stage the product is called maocha and is ready to be pressed if necessary in order to obtain the best conditions for transport and aging.
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The Sheng Puer (raw) Bulang Gushu 2018 tea comes from the Bulang area, located in southern China. To better understand the category of puer teas, we need to better explain the area where these teas grow, since in most cases it is the area itself that gives each tea its distinctive name. In our case, we are in the southeastern part of the Yunnan region, famous precisely for the production of puer, in an autonomous prefecture called Xishuangbanna. In this area, where excellent puer are produced, there are many mountainous ranges which, partly to make tea classification easier, have been grouped into some macro areas. Among these groupings is the Bulang, where there are very famous mountains and also some ethnic communities very closely linked to tea picking. As in many other areas of Yunnan, the production of tea leaves that will then be pressed into the famous disc shape in specialized factories is entrusted to the families of local villages who treat nature with extreme care and respect. An important factor in understanding this tea is its maocha definition. From Chinese, this word means finished or completed loose tea and tells us that this product will not undergo the usual pressing phase but will go directly from the mountains to the final consumer. The word Gushu, moreover, informs us that the trees from which these leaves come are very large and therefore very old. This tea, harvested in spring 2018, has a good nectarine sweetness with some slight floral hints that we can also find in our throat and on the palate even once the tea tasting is over. Along with these flavors, we have a hint of glutamate together with the characteristic vegetal flavor of puer, slightly moist and with a character similar to that of some dark-leaf winter vegetables such as certain types of herbs or cabbages. After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "kill-green" phase, which is very similar to that used to produce green teas. The peculiarity, in this case, lies in not heating the leaves as much as is done for a green tea so that some enzymes capable of modifying flavors over time are preserved. Once cooked, the leaves are left to rest overnight before completing their sun-drying. At this stage the product is called maocha and is ready to be pressed if necessary in order to obtain the best conditions for transport and aging.
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