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Bulang Gushu 2018 sheng (raw) puer tea comes from the Bulang area in southern China, in Yunnan’s Xishuangbanna prefecture. Many mountain ranges in this region are grouped into broad areas for tea classification, including Bulang, home to famous mountains and ethnic cultures closely connected with tea harvesting. As in many parts of Yunnan, local village families carefully and respectfully gather the leaves, which may later be pressed into the famous disc shape. The term maocha means finished loose-leaf tea and indicates that this product will not undergo the usual pressing stage, passing directly from the mountains to the consumer. Gushu indicates that the trees are very large and old. Harvested in spring 2018, this tea has good nectarine sweetness and light floral hints that remain in the throat and on the palate. These are joined by a glutamate-like note and the characteristic vegetal flavor of puer, slightly moist and reminiscent of dark-leaved winter vegetables such as herbs or cabbages. Origin: Bulang – Yunnan, China Production After harvesting, the leaves wither in the sun before the “kill-green” stage, similar to that used for green tea. Here they are not heated as much as green tea leaves, preserving enzymes that can change the flavors over time. After cooking, they rest overnight and finish drying in the sun. At this stage they are called maocha and may be pressed for transport and aging. Preparation We strongly recommend the traditional Chinese method (gong fu cha). Use 5g of leaves (about 3 teaspoons) in a 100ml gaiwan. After a quick rinse with water at 100 °C, infuse for 10 seconds, then increase each infusion by 5 seconds (10–15–20…). This tea lasts for about 9 infusions. For Western-style preparation, use 3g of leaves (about 2 teaspoons) in a 150ml cup with water at 100 °C for 1½ minutes. Strain if desired and adjust the times to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Bulang Gushu 2018 sheng (raw) puer tea comes from the Bulang area in southern China, in Yunnan’s Xishuangbanna prefecture. Many mountain ranges in this region are grouped into broad areas for tea classification, including Bulang, home to famous mountains and ethnic cultures closely connected with tea harvesting. As in many parts of Yunnan, local village families carefully and respectfully gather the leaves, which may later be pressed into the famous disc shape. The term maocha means finished loose-leaf tea and indicates that this product will not undergo the usual pressing stage, passing directly from the mountains to the consumer. Gushu indicates that the trees are very large and old. Harvested in spring 2018, this tea has good nectarine sweetness and light floral hints that remain in the throat and on the palate. These are joined by a glutamate-like note and the characteristic vegetal flavor of puer, slightly moist and reminiscent of dark-leaved winter vegetables such as herbs or cabbages. Origin: Bulang – Yunnan, China Production After harvesting, the leaves wither in the sun before the “kill-green” stage, similar to that used for green tea. Here they are not heated as much as green tea leaves, preserving enzymes that can change the flavors over time. After cooking, they rest overnight and finish drying in the sun. At this stage they are called maocha and may be pressed for transport and aging. Preparation We strongly recommend the traditional Chinese method (gong fu cha). Use 5g of leaves (about 3 teaspoons) in a 100ml gaiwan. After a quick rinse with water at 100 °C, infuse for 10 seconds, then increase each infusion by 5 seconds (10–15–20…). This tea lasts for about 9 infusions. For Western-style preparation, use 3g of leaves (about 2 teaspoons) in a 150ml cup with water at 100 °C for 1½ minutes. Strain if desired and adjust the times to taste. Store in a cool, dry place away from direct sunlight.
