The leaves of this puer come from the Bulang area, located in southern China. To classify the category of puer teas, we need to explain more clearly the area where these teas grow because, in most cases, it is the area itself that gives each tea its distinctive name. In our case, we are in the eastern part of the Yunnan region (famous precisely for puer production) in an autonomous prefecture called Xishaungbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information can tell us many things, but above all it tells us that this tea went through a factory that used a precise recipe to create this product. Speaking of the flavors that will be found in the infusion of these leaves, we can immediately notice some distinctive characteristics of raw puers such as the vegetal and slightly astringent herb-like flavor in contrast to a full-bodied sweetness in the aftertaste. The special feature of this sheng, however, lies in the strong interaction between the slight acidity of the vegetal part of the product and its sweeter, fuller part. Together these two elements form a delicate sweetness typical of some Eastern fruits, which is also generally characteristic of the eastern areas of Bulang. Place of origin Bulang - Yunnan, China Production After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "killing the green" stage, which is very similar to that used to produce green teas. The special feature here lies in not heating the leaves as much as is done for a green tea so that some enzymes are preserved to change the flavors over time. Once cooked, the leaves are left to rest overnight before finishing sun-drying. Once this stage is reached, maocha is obtained, which can be blended with other maocha to create unique flavor and aroma combinations before being pressed into disc, brick, etc. forms. From here the tea is ready for consumption but is also in the perfect state to be stored for years before tasting its flavors. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5.5 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 with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time each time by 10 seconds compared to the previous infusion (10 - 20 - 30 ...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (about 1 teaspoon) 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 for easier drinking, and the infusion times indicated above are purely indicative, so you can adjust them according to your 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 classify the category of puer teas, we need to explain more clearly the area where these teas grow because, in most cases, it is the area itself that gives each tea its distinctive name. In our case, we are in the eastern part of the Yunnan region (famous precisely for puer production) in an autonomous prefecture called Xishaungbanna. Here, in the Menghai region, this cake was produced in 2018 by the Ouhai Shenyu factory. This information can tell us many things, but above all it tells us that this tea went through a factory that used a precise recipe to create this product. Speaking of the flavors that will be found in the infusion of these leaves, we can immediately notice some distinctive characteristics of raw puers such as the vegetal and slightly astringent herb-like flavor in contrast to a full-bodied sweetness in the aftertaste. The special feature of this sheng, however, lies in the strong interaction between the slight acidity of the vegetal part of the product and its sweeter, fuller part. Together these two elements form a delicate sweetness typical of some Eastern fruits, which is also generally characteristic of the eastern areas of Bulang. Place of origin Bulang - Yunnan, China Production After harvesting, the leaves are left to wither in the sun for a certain time depending on the producer before moving on to the "killing the green" stage, which is very similar to that used to produce green teas. The special feature here lies in not heating the leaves as much as is done for a green tea so that some enzymes are preserved to change the flavors over time. Once cooked, the leaves are left to rest overnight before finishing sun-drying. Once this stage is reached, maocha is obtained, which can be blended with other maocha to create unique flavor and aroma combinations before being pressed into disc, brick, etc. forms. From here the tea is ready for consumption but is also in the perfect state to be stored for years before tasting its flavors. Preparation We strongly recommend infusing this tea using the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation, you can use 5.5 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 with a first infusion of 10 seconds and then, keeping the water at the same temperature, increase the time each time by 10 seconds compared to the previous infusion (10 - 20 - 30 ...). This tea has a longevity of about 7 infusions. For a classic Western-style preparation, we recommend 2 grams of leaves (about 1 teaspoon) 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 for easier drinking, and the infusion times indicated above are purely indicative, so you can adjust them according to your personal taste. It is recommended to store in a cool, dry place away from direct sunlight.
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