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Puer Sheng Tea (raw) Bulang Treasure 2020 is carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex Puer tea category. The gardens are located near Mengzhe, in Menghai County. This area of southern Yunnan, in Xishuangbanna, produces numerous Puers thanks to its raw materials and experienced tea artisans. The infusion has a complex aromatic profile that develops particularly in the aftertaste. The first sips are mainly vegetal, with notes of asparagus and fresher nuances reminiscent of soybean sprouts. As the tasting progresses, it reveals cereal-like sweetness and a very soft, buttery body. A slight bitter note is also perceptible. With aging, this Sheng’s aromatic profile may evolve and develop new nuances. Origin: Mengzhe, Menghai County - Yunnan, China. Production: The leaves are sun-withered, then lightly heated during the “kill-green” stage, preserving enzymes involved in their later evolution. After resting overnight, they are sun-dried and become maocha. They may then be steamed, shaped in a sack or cloth, and pressed under a stone or mechanical press to form a disc suitable for transport and aging. Brewing method: We strongly recommend the traditional Chinese method (Gong Fu Cha), using a Gaiwan of approximately 100 ml. With 5 grams of leaves, multiple infusions can be made. Rinse briefly with water at 100 °C, steep initially for 10 seconds, then continue at the same temperature, adding water and increasing the steeping time by about 5 seconds (10-15-20…). For Western-style preparation, use 3 grams of leaves in 150 ml of water at 100 °C for one and a half minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
Price including VAT
Puer Sheng Tea (raw) Bulang Treasure 2020 is carefully selected by Tea Soul to offer a tasting experience and a deeper understanding of the complex Puer tea category. The gardens are located near Mengzhe, in Menghai County. This area of southern Yunnan, in Xishuangbanna, produces numerous Puers thanks to its raw materials and experienced tea artisans. The infusion has a complex aromatic profile that develops particularly in the aftertaste. The first sips are mainly vegetal, with notes of asparagus and fresher nuances reminiscent of soybean sprouts. As the tasting progresses, it reveals cereal-like sweetness and a very soft, buttery body. A slight bitter note is also perceptible. With aging, this Sheng’s aromatic profile may evolve and develop new nuances. Origin: Mengzhe, Menghai County - Yunnan, China. Production: The leaves are sun-withered, then lightly heated during the “kill-green” stage, preserving enzymes involved in their later evolution. After resting overnight, they are sun-dried and become maocha. They may then be steamed, shaped in a sack or cloth, and pressed under a stone or mechanical press to form a disc suitable for transport and aging. Brewing method: We strongly recommend the traditional Chinese method (Gong Fu Cha), using a Gaiwan of approximately 100 ml. With 5 grams of leaves, multiple infusions can be made. Rinse briefly with water at 100 °C, steep initially for 10 seconds, then continue at the same temperature, adding water and increasing the steeping time by about 5 seconds (10-15-20…). For Western-style preparation, use 3 grams of leaves in 150 ml of water at 100 °C for one and a half minutes. Filter immediately after steeping. Times may be adjusted to taste. Store in a cool, dry place away from direct sunlight.
